• 240g chickpeas (drained)
  • 1 aubergine
  • 4 tsp harissa spice
  • 140g courgette
  • 120g cherry tomatoes
  • 2 tsp dukkah (nuts/sesame)
  • 2 garlic cloves
  • Handful of parsley
  • 2 tbsp tahini (sesame)
  • 1 lemon


  • STEP 1
    Preheat the oven to 200C / gas mark 6.
  • STEP 2
    Slice the aubergine in half lengthways. Lay the aubergine flesh side up on a baking tray, slice diagonally 1 cm deep into the aubergine in a criss cross pattern. In a bowl, mix half of the harissa spice with 1 tbsp olive oil and spread over the aubergine. Sprinkle over a pinch of sea salt. Place in the oven for 20-25 mins until soft.
  • STEP 3
    Meanwhile, thinly slice the courgette into half moons and halve the cherry tomatoes. Finely chop the garlic and the parsley leaves. Drain the chickpeas.
  • STEP 4
    Heat a medium-sized pan and add 1 tbsp oil, fry the garlic and courgettes for 5 mins, then add the chickpeas and tomatoes for a further 5 mins.
  • STEP 5
    Then stir in the dukkah, half of the juice from the lemon and half of the chopped parsley. Season with sea salt and black pepper.
  • STEP 6
    In a bowl, mix the tahini with the remaining harissa spice and lemon juice, 1-2 tbsp of water and a pinch of sea salt.
  • STEP 7
    To serve, place the aubergine on a warm plate and scatter over the remaining parsley. Serve alongside the chickpeas and vegetables and drizzle over the harissa tahini sauce.
  • STEP 8
    Find more healthy recipe ideas with Mindful Chef

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