Crispy Chickpea & Millet Tabbouleh with Roasted Eggplant & Pomegranate

Ingredients

• 0.75 cup canned chickpeas, drained and patted dry, pat very dry for crispiness
• 0.5 cup millet, uncooked
• 1 cup vegetable broth, for cooking millet
• 1 medium japanese eggplant, cut into 0.5-inch rounds
• 3 tablespoons olive oil, divided for cooking
• 0.75 teaspoon ground cumin
• 0.5 teaspoon smoked paprika
• 2 cloves garlic cloves, minced
• 0.25 cup fresh parsley, chopped
• 2 tablespoons fresh mint, chopped
• 1 tablespoon pomegranate molasses
• 2 tablespoons tahini
• 1.5 tablespoons lemon juice, fresh
• 3 tablespoons pomegranate arils