Grilled aubergines with spicy chickpeas & walnut sauce

Ingredients

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

Instructions

1. Heat 2 tablespoons of olive oil in a pan over medium heat. Add the onion and cook for about 10 minutes until soft and lightly golden. Stir in the red chilli, grated ginger and ground cumin and cook briefly until fragrant.
2. Add the chickpeas, chopped tomatoes and about 5 tablespoons of water. Bring to the boil, then reduce the heat and simmer for around 10 minutes until slightly thickened. Season with salt and pepper and stir in the lemon juice.
3. Heat a griddle pan. Slice the aubergines lengthways, brush lightly with the remaining oil and season. Grill until golden, turn, brush again with oil and cook until tender and nicely coloured.
4. Mix the Greek yogurt with the garlic, most of the chopped walnuts and the coriander. Season to taste.
5. Arrange the aubergines on a warm platter, spoon over the spicy chickpeas, drizzle with the walnut sauce and scatter with the remaining walnuts and coriander. Serve immediately.

instructions_source: editorial-classic