Step 1

Preheat your oven to 200C/180C fan/350F.

Step 2

Brush the aubergine discs on each side with olive oil and arrange on a baking tray lined with baking paper. Bake on each side for 10 mins.

Step 3

In the meantime heat 1 tbsp of oil in a large pan and sauté the onions for 5 minutes.

Step 4

Add the garlic, spices, chickpeas, chopped tomato, tomato puree, stockpot and chutney. Bring to a quick boil, then lower the heat, cover and simmer for 10 minutes. Season to taste with salt & pepper.

Step 5

Layer the chickpeas and baked aubergine in a deep oven dish, then return to the oven and bake for 25-30 minutes.

Step 6

Garnish with a sprinkle of pomegranate seeds, toasted flaked almonds and fresh coriander.

Step 7

Serve with rice, quinoa, couscous or bread.