Harissa Chickpea Stew with Eggplant and Millet

Servings: 2 servings

Time:

Ingredients:

1 cup millet

Kosher salt

2 tablespoons ghee (or another neutral high-heat oil), divided

1 large Japanese eggplant

Freshly ground black pepper

1 onion, diced

3 garlic cloves, minced

One fourteen-ounce can pureed tomatoes

One fourteen-ounce can chickpeas, drained

2 tablespoons harissa paste

1 bunch cilantro, for garnish

Directions:

1. Fill a medium saucepan with 2 cups water and add the millet and a pinch of salt. Bring to a boil, cover, reduce to a simmer and cook for 25 minutes. Once the millet is done cooking, remove the lid, fluff with a fork and allow to cool.

2. Meanwhile, heat 1 tablespoon of ghee or oil in a deep skillet over medium heat. Add the eggplant, season with salt and pepper, and cook until tender and golden brown, adding more ghee as necessary to prevent the eggplant from sticking to the skillet, about 10 minutes. Transfer the eggplant to a bowl and set it aside.

3. Add the remaining 1 tablespoon of ghee or oil to the same skillet, add the onion and cook until soft and golden brown, 8 to 10 minutes.

4. Add the garlic and cook for 2 more minutes. Season with salt and pepper, and then add the tomatoes, chickpeas and harissa. Return the eggplant to the skillet and reduce the heat to low; allow to simmer for 10 to 15 minutes.

5. Divide the millet between two bowls and top with the stew. Garnish with a few leaves of cilantro and serve warm.