Vegan Stuffed Aubergines with Spiced Chickpeas

• 3 medium Aubergine
• 4 tbsp Olive oil
• 1 medium Yellow onion
• 3 cloves Garlic
• 2 tsp Ground cumin
• 2 tsp Smoked paprika
• 1 ½ tsp Fine sea salt
• 400 g Canned chopped tomatoes
• 480 g Canned chickpeas
• 1 medium Lemon
• 15 g Fresh parsley

1. Heat the oven to 220°C (430°F). Halve the aubergines lengthways and score the flesh in a criss-cross, taking care not to cut through the skin. Put on a baking tray, drizzle with 2 tbsp olive oil and sprinkle with 1/2 tsp fine sea salt.
2. Roast the aubergines for 30 to 35 minutes, until deeply tender and collapsing at the edges. Meanwhile, finely chop the onion and crush the garlic.
3. Warm the remaining 2 tbsp olive oil in a large frying pan over a medium heat. Cook the onion with 1/2 tsp fine sea salt for 6 to 8 minutes, stirring, until softened and lightly golden. Stir in the garlic, ground cumin and smoked paprika and cook for 1 minute until fragrant.
4. Add the canned chopped tomatoes and bring to a gentle simmer. Tip in the chickpeas (drained and rinsed) and simmer for 8 to 10 minutes, until the sauce thickens slightly and the chickpeas are hot. Take off the heat and squeeze in the lemon juice, then taste and add the remaining fine sea salt if needed.
5. When the aubergines are ready, use the back of a spoon to press down the flesh and create a well. Spoon the spiced chickpeas and tomato sauce into each aubergine half. Chop the parsley and scatter over the top, then serve warm.

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