Baked harissa aubergine with dukkah spiced chickpeas

Preheat the oven to 200C / gas mark 6.

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.

Meanwhile, thinly slice the courgette into half moons and halve the cherry tomatoes. Finely chop the garlic and the parsley leaves. Drain the chickpeas.

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.

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.

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.

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.

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