Grilled aubergines with spicy chickpeas & walnut sauce

Ingredients

• 4 tbsp Olive Oil
• 1 chopped Onion
• 1 chopped Red Chilli
• 2cm piece Ginger
• ½ tsp Ground Cumin
• 400 g Chickpeas
• 200 g Tomato
• Juice of 1/2 Lemon
• 2 Aubergine
• 200 g Greek Yogurt
• 1 Garlic Clove
• 25 g Walnuts
• Handful Coriander

Method

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. 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.
2. Arrange the aubergines over a grill pan. Brush lightly with oil, sprinkle with salt and pepper, then grill until golden. Flip them over, brush again with oil, season and grill again until tender and golden.
3. Mix the yogurt with the garlic, most of the walnuts and coriander and a little salt and pepper. Arrange the aubergine slices over a warm platter and spoon over the chickpea mix. Drizzle with the walnut sauce and scatter with the remaining walnuts and coriander.