Grilled aubergines with spicy chickpeas & walnut sauce Recipe

Heat 2 tablespoons olive oil in a pan over medium heat. Add the chopped onion and cook, stirring occasionally, until it's soft and lightly browned, which should take about 10 minutes. Stir in the red chili, ginger, and ground cumin, letting them cook for a minute until fragrant.

Add the chickpeas, chopped tomatoes, and 5 tablespoons of water. Bring the mixture to a boil, then reduce the heat and let it simmer for another 10 minutes, allowing the flavors to meld. Finish by seasoning with salt and pepper, and a squeeze of fresh lemon juice.

While the chickpeas simmer, arrange the aubergine slices in a single layer over a grill pan. Brush them lightly with olive oil, season with salt and pepper, and grill over medium-high heat until they develop deep golden grill marks and start to soften.

Flip the aubergine slices, brush the other side with a little more oil, season again, and continue to grill until they are completely tender and golden brown on both sides.

In a small bowl, whisk together the Greek yogurt with the minced garlic, most of the chopped walnuts, and a handful of fresh coriander. Season this sauce with a pinch of salt and pepper.

To serve, arrange the warm grilled aubergine slices on a platter. Spoon the spicy chickpea mixture over them, then drizzle generously with the creamy walnut-yogurt sauce. Finish by scattering the remaining walnuts and coriander over the top.