Saffron-Kissed Chickpea & Millet Pilaf with Charred Eggplant & Pomegranate

Ingredients

• 3/4 cup millet, uncooked
• 2 1/4 cups vegetable broth
• 1/4 teaspoon saffron threads
• 3/4 cup chickpeas, canned, drained and rinsed
• 200 grams eggplant, cubed
• 2 tablespoons olive oil, divided
• 1/4 cup red onion, thinly sliced
• 2 cloves garlic, minced
• 1/2 teaspoon ground cumin
• 1/4 teaspoon ground coriander
• 1/8 teaspoon cinnamon
• 3 tablespoons pomegranate seeds
• 2 tablespoons pine nuts, toasted
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon fresh mint, chopped
• 1/2 tablespoon lemon juice
• 1/2 teaspoon sea salt
• 1/8 teaspoon black pepper

Instructions

1. 1

   Steep saffron threads in 1/4 cup of hot vegetable broth and set aside for 5 minutes to bloom.

2. 2

   Heat 1 tablespoon olive oil in a cast iron skillet over medium-high heat. Add cubed eggplant and cook 10-12 minutes, stirring occasionally, until charred and tender. Season with salt and pepper, transfer to a plate.