Roasted Aubergine and Chickpea Grain Bowl

Ingredients

• 200 g quinoa, rinsed
• 400 ml vegetable stock
• 2 large aubergines, cut into 3cm chunks
• 2 x 400g tins chickpeas, drained and rinsed
• 4 tbsp olive oil
• 1½ tsp ground cumin
• 1½ tsp smoked paprika
• 1 tsp ground coriander
• ½ tsp chilli flakes
• 3 garlic cloves, finely grated
• 4 tbsp tahini
• 1 lemon, juiced
• 1 small garlic clove, finely grated
• 4 tbsp ice-cold water
• Fine salt and black pepper
• 80 g pomegranate seeds
• 1 small bunch fresh flat-leaf parsley, leaves roughly torn
• small handful of fresh mint leaves
• 30 g toasted flaked almonds
• 1 lemon, cut into wedges
• 4 flatbreads
• 160 g cucumber and mint yoghurt
• 4 tbsp rose harissa

Method

1. Heat the oven to 220°C fan. Put the aubergine on one large tray and the chickpeas on another. Pat the chickpeas dry so they roast rather than soften.
2. Mix the olive oil, cumin, smoked paprika, ground coriander, chilli flakes and garlic. Season well.
3. Toss the aubergine with two-thirds of the spiced oil and the chickpeas with the rest. Spread both into single layers.
4. Roast for 30 to 35 minutes, turning the aubergine halfway, until the aubergine is deep gold and the chickpeas are crisp.
5. Meanwhile, simmer the quinoa in the vegetable stock for 12 to 15 minutes. Leave it covered off the heat for 5 minutes, then fluff and season.
6. Whisk the tahini, lemon juice and grated garlic. Add the ice-cold water a spoonful at a time until the sauce turns pale and pourable. Season it properly.
7. Divide the quinoa between bowls, add the roasted aubergine and chickpeas, then spoon over the lemon tahini.