Moroccan Aubergine & Chickpea Stew

greenkitchenstories.com

Shannon Crozier

2 tbsp coconut oil or olive oil

2 onions, peeled

3 garlic cloves, peeled

1 large chunk fresh ginger

1 aubergine

2 tsp ground cinnamon

1 tsp ground cumin

½ tsp ground paprika

1 tsp sea salt

3 tbsp tomato paste

1 x 14 oz / 400 g tin crushed tomatoes

3 cups vegetable stock

¼ tsp / 0,5 g crushed saffron or approx. 6 saffron threads

1 x 14 oz / 400 g tin chickpeas / garbanzo beans (or 200 g cooked chickpeas)

¾ cup / 100 g yellow or brown raisins

1 lemon, zest (save the rest of the lemon for the salad)

subheading: Cooked Millet:

1 cup / 200 g uncooked millet

2 cups / 500 ml water

½ tsp sea salt

subheading: Lemon, Avocado & Herb Salad:

2 large ripe avocados, cut in half, destoned and flesh scooped out

1 large handful flat-leaf parsley (or coriander/cilantro), coarsely chopped

1 large handful mint leaves, coarsely chopped

1 lemon, juice

2 tbsp cold-pressed olive oil

sea salt & ground pepper

subheading: To Serve:

½ cup / 75 g toasted almonds*, coarsely chopped

½ pomegranate, seeds

½ cup / 120 ml Turkish yogurt (optional)

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