Lemon and garlic come together in a tangy chickpea cream sauce that holds this nutrient-packed dish together. With corn, zucchini, basil, and tomatoes, this recipe is also the perfect way to celebrate the bounty of summer gardens!
1. Cook the millet according to package instructions.
2. Place all the sauce ingredients in a high-speed blender and blend until creamy and smooth. Set aside.
3. In a heated skillet, sauté the onion for 3-5 minutes or until translucent.
4. Add the zucchini and garlic to the pan. Stir to spread the vegetables evenly across the pan, then don’t stir for approximately 3 minutes until zucchini begins to soften.
5. Stir in the corn, kale, chickpeas, cooked millet, basil, and seasoning. Continue to cook for about 2 minutes, or until hot.
6. Spread the chickpea sauce on a plate and top with the hot millet mixture. Season with salt and crushed red pepper (if using), garnish, and serve.
