Saffron-Kissed Chickpea & Millet Pilaf with Charred Eggplant & Pomegranate
Prep 20 min · Cook 28 min · Serves 1 · medium
A stunning Middle Eastern-inspired dinner featuring creamy saffron-infused millet studded with roasted chickpeas, topped with smoky charred eggplant, fresh herbs, pomegranate seeds, and toasted pine nuts. Warm spices meet bright acidity for an elegant, protein-rich vegan feast.
Ingredients
- 0.75 cup millet, uncooked
- 2.25 cups vegetable broth
- 0.25 teaspoon saffron threads
- 0.75 cup chickpeas, canned, drained and rinsed
- 200 grams eggplant, cubed
- 2 tablespoons olive oil, divided
- 0.25 cup red onion, thinly sliced
- 2 cloves garlic, minced
- 0.5 teaspoon ground cumin
- 0.25 teaspoon ground coriander
- 0.125 teaspoon cinnamon
- 3 tablespoons pomegranate seeds
- 2 tablespoons pine nuts, toasted
- 2 tablespoons fresh parsley, chopped
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