Vegan Moroccan bowl with braised eggplant and avocado-mint salad

Ingredients for 4 servings:

• 400 ml vegetable stock
• 1 can chickpeas, approx. 400 g
• 1 can tomatoes, chopped, approx. 400 g
• 50 g raisins
• 3 garlic cloves
• 2 onions
• 1 eggplant(s)
• 3 tbsp tomato paste
• 2 tsp cinnamon powder
• 1 tsp cumin powder
• 1 tsp salt
• 1 tsp ginger powder
• 1 tsp turmeric powder
• ½ tsp paprika powder
• some saffron threads
• 2 tbsp coconut oil
• 2 avocados
• ½ bunch mint
• ½ bunch coriander
• 2 tbsp lemon juice
• 2 tbsp olive oil
• 1 tsp agave syrup
• salt and pepper
• 200 g millet or couscous
• 50 g raisins
• 125 g soy yogurt (yogurt alternative), natural
• 1 handful of pomegranate seeds
• 1 handful of smoked almonds

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 10 minutes

Drain the chickpeas. Cut the eggplant into bite-sized pieces. Finely chop the garlic and one of the onions. Cut the second onion into eighths. Heat a little coconut oil in a large pot and sauté the onions and garlic until translucent. Then add the eggplant pieces, tomato paste, spices, and salt and sauté for 5 minutes. Deglaze with 300 ml vegetable stock. Add the tomatoes and saffron threads and bring everything to a boil. Reduce the heat, cover, and simmer for 20 minutes, stirring occasionally and adding the remaining stock if necessary. Then add the chickpeas and half of the raisins. Simmer for another 10 minutes, until the eggplant is soft. Prepare the millet or couscous according to the package instructions and stir in the remaining raisins. Dice the avocados and roughly chop the herbs. Combine the remaining ingredients to make a dressing and gently mix it into the avocado pieces and herbs. Divide the millet, lettuce, and eggplant among bowls. Garnish with a dollop of yogurt, smoked almonds, and pomegranate seeds.