Harissa Aubergine & Chickpeas | SheerLuxe

Ingredients

• 1 tbsp of ground cumin
• 1 tbsp of ground coriander
• 1 tsp of ground cinnamon
• ½ tsp of sea salt flakes
• 4 tbsp of olive oil
• 3 aubergines (about 900g), chopped into rough 4 cm chunks
• 2 red onions, quartered
• 1 x 400g tin of chickpeas, drained & rinsed
• 100g of dried apricots, roughly chopped
• 300g of tomatoes, quartered
• 3 tbsp of rose harissa (halve the amount if you don’t like it spicy)
• 2 tbsp of tomato purée
• 6 garlic cloves, peeled
• 1 tsp of sea salt flakes
• 600ml of water
• 1 lemon
• 250ml of plain yoghurt
• 2 tbsp of light tahini
• 50g of roasted salted almonds, roughly chopped
• ½ bunch of mint, leaves picked & roughly chopped
• Sea salt & freshly ground black pepper