Food & Cooking Recipes Dessert & Treats Recipes Pie & Tarts Recipes Curry Chickpea Potpie 3.4 (117) 2 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on June 12, 2017 Print Rate It Share Share Tweet Pin Email Servings: 6 Serve this potpie with raita, an Indian sauce 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 ¾ teaspoon salt, plus more to taste 2 tablespoons chopped fresh parsley 8 ounces broccoli, cut into bite-size pieces 1 medium onion, chopped 2 cups shredded green cabbage 2 cloves garlic, minced 1 tablespoon freshly grated ginger 1 tablespoon curry powder 2 large carrots, peeled and cut into ½-inch dice 8 ounces small white potatoes, quartered ⅓ cup red lentils ½ cup canned chickpeas, drained Freshly ground black pepper Ice water, for bath Raita Directions Boil 2 cups of water. 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 the boiling water to millet; return to a boil. Reduce heat to low; simmer, covered, 25 minutes. Transfer millet to a bowl to cool slightly; tent with foil to prevent from drying out. When cooled, stir in eggs, 3/4 teaspoon salt, and parsley. Bring a large pot of salted water to a boil. Prepare an ice-water bath. Add broccoli to boiling water, and blanch for 20 seconds, until bright green. Transfer to ice-water bath to cool. Drain, and set aside. 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 broccoli; season to taste with salt and pepper. Place the 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. Serve with raita. Rate it Print