Grilled aubergines with spicy chickpeas & walnut sauce

• Olive Oil4 tablespoons
• Onion1 chopped
• Red Chilli1 chopped
• Ginger2cm piece
• Ground Cumin1/2 teaspoon
• Chickpeas1 lb
• Tomato7 oz
• LemonJuice of 1/2
• Aubergine2
• Greek Yogurt7 oz
• Garlic Clove1
• Walnuts1 oz
• CorianderHandful

Instructions

1. 1

   Heat 2 tbsp oil in a pan, add the onion and fry until soft and lightly browned, about 10 mins. Add the chilli, ginger and spices and mix well.

2. 2

   Stir in the chickpeas, tomatoes and 5 tbsp water, bring to the boil, then simmer for 10 mins. Add a little salt and pepper and the lemon juice.

3. 3

   Arrange the aubergines over a grill pan.

4. 4

   Brush lightly with oil, sprinkle with salt and pepper, then grill until golden.

5. 5

   Flip them over, brush again with oil, season and grill again until tender and golden.

6. 6

   Mix the yogurt with the garlic, most of the walnuts and coriander and a little salt and pepper.

7. 7

   Arrange the aubergine slices over a warm platter and spoon over the chickpea mix.

8. 8

   Drizzle with the walnut sauce and scatter with the remaining walnuts and coriander.