Directions

1. Put the millet in a pan and cover with 3 cups water. Cover, bring to a boil, and then simmer for 20 to 25 minutes or until water has evaporated. Set aside. (This makes a lot, take out enough for a bowl for breakfast.)

2. In the meantime, heat the oil in a medium stockpot over medium heat. Add the onion, bell pepper, jalapeno and garlic cook, stirring, until softened, about 5 minutes. Add curry powder and mix well to coat vegetables.

3. Add the broth, chickpeas, tomatoes, salt and black pepper. Bring to a boil over high heat. Reduce the heat and simmer gently, uncovered, stirring occasionally, about 10 minutes.  Add the greens and cook until wilted, about 5 minutes.

4. Add the coconut milk and millet and cook, stirring occasionally, until heated through, about 4 minutes. Add salt and pepper to taste.  Serve warm.

Per serving: 316 calories, 11g fat, 4g sat fat, 45g carbohydrates, 9g protein, 260mg sodium, 9g fiber, 125mg calcium