Add oil to a large saucepan on medium heat.

Cut the first onion in large chunks and the second one finely along with the garlic and ginger. Add them all to the saucepan and let sauté for about 10 minutes or until soft.

Meanwhile cut the aubergine into bite-size chunks. Add it to the pan along with all the spices and tomato paste. Let fry for 5-6 minutes, stirring frequently.

Add a splash of water or oil in case the spices begin to burn against the bottom of the pan. Then add the crushed tomatoes, 2 cups of the vegetable stock and the saffron, stir around until it boils and then lower the heat.

Put a lid on the saucepan and let slowly simmer for 30 minutes, stirring occasionally.

Add the chickpeas, ½ cup of the raisins and the last of the stock (if it looks like it’s needed) and let simmer for 15 minutes more or until the aubergines are soft and tender, stir in the lemon zest right at the end of the cooking.

Meanwhile, add the millet to a medium-sized saucepan and dry-toast on low heat for 2-3 minutes, then add water and salt, increase the heat and bring to a boil, then reduce the heat and let simmer for about 8-9 minutes.

Take it off the heat and let sit for a few minutes to absorb all the water.

Add the remaining raisins and use a fork to integrate the raisins and fluff the millet.

Prepare the salad by cutting the avocado into chunks, coarsely chopping the herbs and placing them in a bowl along with the pomegranate seeds.

Whisk together lemon juice, oil, salt, and pepper, add it to the bowl and toss.

Serve in bowls with the stew scooped on top of the millet, the salad on the side and almonds, pomegranate seeds, and yogurt on top. Enjoy!