Curry Chickpea Potpie

Serves 6
Serve this potpie with raita, an Indian dish made with plain tangy yogurt and diced cucumber, often served with spicy meals.
 

Ingredients

  • 4 tablespoons unsalted butter
  • 1 cup millet
  • 2 cups boiling water
  • 2 large eggs
  • 3/4 teaspoon salt, plus more for boiling water and to taste
  • 2 tablespoons chopped fresh parsley
  • 8 ounces broccoli, cut into bite-size pieces
  • 1 medium onion, peeled and chopped
  • 2 cups shredded green cabbage
  • 2 cloves garlic, peeled and minced
  • 1 tablespoon freshly grated ginger
  • 1 tablespoon curry powder
  • 2 large carrots, peeled and cut into 1/2-inch dice
  • 8 ounces small white potatoes, quartered
  • 1/3 cup red lentils
  • 1/2 cup canned chickpeas, drained
  • Freshly ground pepper
  • Ice water for bath

Tools

  • Large skillet (for cooking millet)
  • Large saucepan (for cooking stew)
  • 1 1/2-quart ovenproof casserole (for baking stew)
  • Baking sheet (on which to set casserole)
  • Wooden spoon
  • Large pot
  • Large bowl (for cooling millet)
  • Large bowl (for cooling broccoli)
  • Foil
  • Oven

Instructions

  1. Cook the millet
    • Melt 1 tablespoon of butter in a large skillet over medium-high heat.
    • Add millet, and saute until golden brown, 2 to 3 minutes, stirring frequently.
    • Add another tablespoon butter and boiling water to millet; return to a boil.
    • Reduce heat to low; simmer, covered, 25 minutes. (Start step 2 now)
    • Transfer millet to a bowl to cool slightly; tent with foil to prevent from drying out.
    • When cooled, stir in the eggs, 3/4 teaspoon salt, and parsley.
  2. Blanch the broccoli
    • Bring a large pot of salted water to a boil.
    • Add broccoli, and blanch for 20 seconds, until bright green.
    • Transfer to an ice-water bath to cool.
    • Drain, and set aside.
  3. Prepare the stew
    • Heat oven to 350 degrees.
    • Melt 1 tablespoon butter in a large saucepan over medium-high heat. 
    • Add onion; cook, stirring occasionally, 5 minutes.
    • Add cabbage; cook, stirring occasionally, 3 minutes.
    • Add garlic, ginger, and curry; cook 2 minutes.
    • Pour in 2 cups water, and using a wooden spoon, scrape up any brown bits on bottom of pan.
    • Add carrots, potatoes, lentils, and chickpeas, and bring to a boil.
    • Reduce heat to medium-low; simmer, covered for 20 minutes.
    • Stir in reserved broccoli; season to taste with salt and pepper.
  4. Bake the stew 
    • Place stew in a 1 1/2-quart ovenproof casserole; cover with millet mixture.
    • Dot millet with remaining tablespoon butter; place on a baking sheet. 
    • Bake for 30 minutes, until golden brown and crisp.