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The internet is filled with so many grain bowls that sometimes we wonder where to even begin. That’s until we met Coterie member Jodi Moreno’s harissa chickpea stew with eggplant and millet. It’s a breeze to whip up, it’s packed with protein and it can be modified depending on the season (or your mood).
“I find that this is the perfect dish for when brisk fall weather comes around,” Moreno told us when she dreamed up the recipe in our New York City test kitchen. “The eggplant can be switched out for other vegetables that might be in season, such as squash or zucchini. Also feel free to switch out millet for another kind of grain such as quinoa or farro (and cook accordingly).”
We’ll be creating iterations of this recipe all year long—and you should too.
PureWow’s Chef in Residence program invites food influencers and tastemakers from all over the world to create new recipes in our New York City test kitchen.
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