Red Pepper Stuffed With Spiced Chickpeas & Aubergine | SheerLuxe

Ingredients

• 1 large aubergine, cut into 2cm cubes
• 2 red onions, roughly sliced
• 3 tbsp of olive oil
• 2 tsp of ground coriander
• 1 tsp of ground cumin
• 1 tsp of turmeric
• Pinch of chilli flakes
• 1 x 400g tin of chickpeas, drained
• 4 red peppers, cut in half lengthways, deseeded and white pith removed
• 6 ripe tomatoes
• 3 cloves garlic, crushed or finely grated
• 3cm thumb of ginger, peeled and finely grated
• Juice of ½ a lemon
• Generous handful of coriander, roughly chopped
• Sea salt and black pepper
• Coconut yoghurt, to serve