Chickpea Harissa Stew

Add 2 cups of water in a saucepan. Add the millets and a pinch of salt. Bring the water to a boil, cover, and reduce the flame. Cook the millets for about 25 minutes. Once the millets are cooked, remove the lid and fluff it with a fork. Let the millets cool.

Heat 1 tablespoon ghee or oil in a deep skillet, over medium heat. Add the eggplant and season with salt and pepper. Cook till the eggplants are tender and golden brown in color for about 10 minutes. If the eggplant is sticking to the skillet, add more ghee. Transfer the eggplant to a bowl and keep aside. 

Add 1 tablespoon of ghee or oil to the same skillet, and cook the onions till they are soft and golden brown, for about 8-10 minutes. Add the garlic and cook for 2 more minutes. Season with salt and pepper, then add the chickpeas, tomatoes, and harissa paste. Add the eggplant to the skillet and reduce the heat to low, allowing the dish to simmer for 10 to 15 minutes. Transfer the dish to a bowl and serve warm.