Name: Sticky harissa-baked aubergine with crispy chickpeas
Total time: 3600 s
Yield: 4
Ingredients: 2 aubergine; 4 teaspoon rose harissa paste; 4 teaspoon maple syrup; 2 tin chickpeas; 335 gram red cherry tomato; 1 teaspoon easy chilli; 2 teaspoon easy garlic; to taste coconut pot; 1 bunch mint; 200 gram pomegranate seeds

Step 1

Preheat the oven to 200°C/180°C fan/gas mark 6.

Step 2

Place the aubergine halves (2) cut side up in a baking tray or ovenproof dish, and drizzle over 1 tbsp olive oil.

Step 3

Smear 1 tsp rose harissa paste (20 g) and 1 tsp maple syrup (20 mL) over each aubergine half. Bake in the oven for 30-40 minutes, until the aubergine halves are tender and soft to the touch when you push a spoon into the flesh.

Step 4

Meanwhile, tip the drained chickpeas (2 tins) and cherry tomatoes (335 g) into a separate baking tray and drizzle with 1 tbsp olive oil. Stir through the chilli (3 g) and garlic (10 g) until everything is well coated, then season with a pinch of salt.

Step 5

Bake in the oven along with the aubergine for 30 minutes, until the chickpeas are crisp and golden and the tomatoes are juicy.

Step 6

Divide the chickpeas and tomatoes between four plates, and place an aubergine half on top of each. Top each with a small spoonful of coconut pot (to taste) , a handful of torn mint (1 bunch) and a scattering of pomegranate seeds (200 g) .

Sticky harissa-baked aubergine with crispy chickpeas

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