Moroccan eggplant, kidney bean and green millet bowl - Bianca Monley

Ingredients

• 1 tbsp coconut oil or olive oil
• 250 g red onion, diced
• 2 garlic cloves, peeled
• 1 large chunk fresh ginger, grated
• 400 g eggplant diced
• ½ tsp ground cinnamon
• ½ tsp ground cumin
• 14 tsp ground paprika
• ½ tsp sea salt
• 1.50 tbsp tomato paste
• 200 g tin crushed tomatoes
• 1.50 cups vegetable stock
• 14 tsp crushed saffron or approx. 6 saffron threads
• 500 kg cooked red kidney beans, canned beans ok
• ½ cup brown raisins
• 1 lemon, zest (save the rest of the lemon for the greens)
• 280 g cooked millet – boiled in water
• 180 g broccoli – processed in blender until rice consistency
• 180 g blanched beans – thinly sliced
• 25 g chopped coriander and mint leaves
• Olive oil
• Salt and pepper
• 350 g kale, roughly chopped
• ½ tsp garlic
• 1 tbsp coconut oil
• 70 g toasted sliced almonds
• ½ pomegranate, seeds
• 420 g coconut yogurt topped with finely chopped lemon rind