Roasted Aubergine and Harissa Yoghurt Chickpeas

Pop a quarter of the chickpeas onto kitchen paper and dry thoroughly, then place alongside the aubergine. Drizzle with oil, then toss to coat.

When the oven is hot, roast the aubergine and chickpeas on the top shelf until golden, 18-20 mins. Turn halfway through.

Meanwhile, peel the garlic.

Pop the remaining chickpeas into a medium saucepan on high heat with the garlic, water (see pantry for amount) and a pinch of salt. Bring to the boil, then lower the heat and cover with a lid. Simmer until softened, 15 mins.

Meanwhile, tear the pitta into small pieces and place onto another large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. 

Bake on the middle shelf of your oven until golden and crispy, 12-15 mins.

While everything cooks, zest and halve the lemon (see ingredients for amount).

In a medium bowl, combine the Greek style natural yoghurt, lemon juice, harissa paste (add less if you'd prefer things milder), honey, olive oil for the dressing (see pantry for both amounts) and a pinch of lemon zest. Season with salt and pepper.

When the chickpeas have softened, drain in a sieve.

Mash the garlic using the back of a fork, then add both to the harissa yoghurt bowl. Stir to coat.