Set a 12-inch deep skillet or saute pan with a lid over medium heat.

Add the olive oil to the skillet. Add the chopped onion and 1/2 teaspoon of the salt, and cook for 5 to 6 minutes, stirring often, until the onion looks soft and lightly golden at the edges.

Add the garlic and ginger to the skillet. Cook for 1 minute, stirring, until both smell fragrant and the garlic no longer looks raw.

Add the curry powder and cumin to the skillet. Stir for about 30 seconds so the spices coat the onion and start to smell warm and toasty.

Add the millet to the skillet. Stir for 2 minutes so the grains get glossy with oil and pick up a little color.

Pour the vegetable broth into the skillet. Scrape the bottom with a wooden spoon to loosen any browned bits.

Pour the coconut milk into the skillet and stir until the liquid looks even and creamy.

Add the chickpeas, the remaining 1/2 teaspoon salt, and the black pepper to the skillet. Stir to spread everything into an even layer.

Raise the heat to medium-high and bring the liquid to a gentle boil. You should see steady bubbles across the surface, not a violent boil.

Put the lid on the skillet and lower the heat to low. Cook for 20 minutes without lifting the lid so the millet can steam and absorb the liquid.

Uncover the skillet and check the millet. The grains should be tender, and most of the liquid should be absorbed.

If the millet is still firm, add 1/4 cup water to the skillet, cover again, and cook for 3 to 5 minutes more. If the millet is tender but the skillet looks too loose, leave it uncovered over low heat for 1 to 2 minutes to thicken.