Aubergines and Chickpeas with Walnut Sauce

• 1 large or 2 small aubergines
• 1 onion - finely chopped
• 1 red chilli - deseeded and finely chopped
• 2cm ginger - finely chopped
• 1/2 tsp cumin, coriander, cinnamon
• 400g can chickpeas, drained and rinsed
• 2 large tomatoes - chopped
• juice 1/2 lemon
• 200g greek yoghurt
• 1 crushed garlic clove
• 25g chopped walnuts
• handful chopped coriander

Fry the onion in 2 tbsp olive oil for 10 mins.

Add the ginger, chilli and spices and mix well. Add the tomatoes and chickpeas and 5 tbsp water. Bring to boil and simmer for 10 mins. Season and add the lemon juice.

Slice the aubergines length-ways, and then brush with olive oil and season each slice. Grill on both sides until golden brown.

Mix the yoghurt with the garlic and also most of the walnuts and coriander.

Arrange the aubergine slices on the plate, spoon over the chickpea mixture and then spoon over the sauce. Sprinkle with remaining walnuts and coriander.