Roast Cauliflower & Aubergine with Smoky Red Pepper & Chickpea Stew

Name: Roast Cauliflower & Aubergine with Smoky Red Pepper & Chickpea Stew
Prep time: 20 min
Cook time: 1 h 30 min
Total time: 1 h 50 min
Cuisine: Middle Eastern, Moroccan, African
Ingredients: 1 cauliflower sliced into steaks plus side bits; 1 large aubergine sliced lengthways; 2 tbsp olive oil; Sea salt; 1 tsp garlic powder; Black pepper; 5 peppers–red (orange or yellow sliced); 2 onions roughly chopped; 4 cloves garlic sliced; 1 tbsp cumin seeds; 1 tbsp smoked paprika; Pinch chilli flakes; 1/2 tsp cinnamon; 500 g cherry tomatoes sliced roughly; 1 tsp sea salt; 240 g chickpeas–1 used 1 can organic drained; 100 ml water; 200 g spelt flour or organic white; 1 tsp baking powder; Pinch sea salt; 75 ml water; 100 g coconut yogurt or plant-based yogurt