Spicy Chickpeas with aubergine

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Step 1

Heat oil in large pan

Step 2

Add onions. Saute over gentle heat until soft (10 - 15 minutes)

Step 3

Add garlic halfway through, stirring occasionally to avoid burning

Step 4

Add peppers and saute for few minutes more

Step 5

Add chickpeas and generous pinch of salt

Step 6

After few mins, add spices and stir through until all vegetables coated. Cook for 2 to 3 minutes

Step 7

Add roasted aubergines and cook 2 to 3 minutes

Step 8

Stir in harissa and cook few minutes more, then serve

Step 9

Note. Can use raw aubergine instead of tinned (cook in plenty oil until caramel coloured. Then add other veg as per the recipe

Step 10

Note. Splash of sherry after spices cooked through gives lovely warmth. Increase heat to burn off alcohol then reduce heat.

Step 11

Note. Roasted tomatoes or some basic tomato sauce will enrich the dish, especially if using raw aubergine rather than tinned.

Step 12

Note. Throw in lemon zest halfway through for aromatic hit.

Step 13

Note. Crusty bread or flatbread essential for mopping up.

Step 14

Note. Goes well with garlicky yoghurt.

Step 15

Note. Can add 100g chopped spinach. Stir in until wilted.