Ingredients

Instructions

1. 1

   Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.

2. 2

   In a small bowl, mix the chickpeas with 1 tablespoon of olive oil, the ground cumin, salt, and pepper.

3. 3

   Score the flesh of the aubergine slices in a diamond pattern using a sharp knife, being careful not to cut through the skin.

4. 4

   Brush the aubergine flesh with a mixture of 1 tablespoon olive oil and the harissa paste.

5. 5

   Arrange the aubergines (cut side up) and the seasoned chickpeas in a single layer on the baking sheet.

6. 6

   Roast for 20-25 minutes until the chickpeas are golden and crispy, and the aubergine is tender and slightly charred.

7. 7

   While the vegetables roast, prepare the walnut sauce. In a blender or food processor, combine walnuts, garlic, lemon juice, remaining 1 tablespoon olive oil, and a pinch of salt.

8. 8

   Blitz the mixture while gradually pouring in the cold water until you achieve a smooth, creamy sauce consistency.

9. 9

   To serve, place the warm roasted aubergines on plates.

10. 10

    Top with the crispy chickpeas and drizzle generously with the walnut tarator sauce.

11. 11

    Garnish with fresh chopped parsley before serving.