Chickpea Earth bowl

Trim the aubergine then halve lengthways. Chop each half into four long strips then chop widthways into roughly 1cm pieces. Pick the mint leaves from their stalks and roughly chop (discard the stalks). Peel and grate the garlic (or use a garlic press). Drain the chickpeas in a sieve. Slice lengthways into the avocado. Once you reach the stone turn the avocado around to cut it in half. Twist each half and pull it apart. Remove the stone then scoop out the flesh into a bowl/onto a board.

Pop the sweet aubergine on a baking tray (you may need to spread over two), drizzle with oil chermoula spice and season with salt and pepper. Toss to coat then spread out and roast on the top shelf of your oven until crisp and golden, 18-20 mins, turning halfway.

Pop a frying pan on a medium high heat and toast the flaked almonds for 2-3 mins until golden. No need for oil. TIP: Watch it like a hawk as it can burn easily. One tasted transfer to a bowl for later.

Heat a drizzle of oil in a frying pan on medium high heat. Add your garlic and fry for 1 min until golden. Add the chickpeas and smoked paprika and cook for 1 minute more. Pour in the chopped tomato and simmer on a medium heat until thickened, 5-6 mins.