Summary

Ingredients

• 400 ml vegetable stock
• 400 g chickpeas
• 400 g tomato (s), chunky
• 100 g raisins
• 3 clove (s) garlic
• 2 onions)
• 1 eggplant (s)
• 3 tablespoon tomato paste
• 2 teaspoons cinnamon
• 1 teaspoon caraway seeds
• 1 teaspoon salt
• 1 teaspoon ginger, ground
• 1 teaspoon turmeric
• 0.5 teaspoon ½ paprika powder
• 2 avocado (s)
• 0.5 ½ bunch mint
• 0.5 ½ bunch coriander
• 2 tablespoon lemon juice
• 2 tablespoon olive oil
• 1 teaspoon agave syrup
• salt and pepper

Moreover:

• 200 g millet, or couscous
• 125 g soy yohurt (yohurt alternative), natural
• 1 handful pomegranate seeds
• 1 handful almond (s) (smoked almonds)
• 2 tablespoon coconut oil

Print Recipe Pin Recipe

Instructions

1. Drain the chickpeas. Cut the eggplant into bite-sized pieces. Finely chop the garlic and one of the onions. Eighth the second onion.
2. Heat some coconut oil in a large saucepan and sauté the onions and garlic until translucent. Then add the aubergine pieces, tomato paste, spices and salt and sauté for 5 minutes. Deglaze with 300 ml of vegetable stock. Add tomatoes and saffron threads and bring everything to a boil.
3. Reduce the heat, put a lid on, and simmer for 20 minutes. Stir every now and then and, if necessary, add the rest of the broth. Then add the chickpeas and half of the raisins. Stew another 10 minutes until the eggplants are tender.
4. Prepare millet or couscous according to the instructions on the packet and stir in the remaining raisins.
5. Dice the avocados and roughly chop the herbs. Mix the remaining ingredients into a dressing and carefully mix the dressing into the avocado pieces and herbs.
6. Arrange the millet, lettuce and aubergines on bowls. Garnish with a dollop of yogurt, smoked almonds and pomegranate seeds.