Shawarma Roasted Aubergine

Heat a drizzle of oil in a frying pan on medium heat, add the mushrooms and a pinch of salt and pepper. Stir and cook until browned, 5-6 mins. While they are cooking, lay the aubergine slices on a lined baking tray and sprinkle over half the shawarma seasoning, a good glug of oil and a pinch of salt and pepper. Toss to coat (make sure they're in a single layer) and roast on the top shelf of your oven until golden and soft, 25-30 mins.

Once the mushrooms have browned, add the onion to the pan, stir and cook until the onion is soft, 5-6 mins. Add the remaining shawarma seasoning, stir well and cook for 1 minute more, then add the white wine vinegar. Stir and allow to evaporate.

Pour in the water (see ingredients for amount) and stir in the stock pot, then add the chickpeas and potato. Mix well and bring to a simmer, then cover the pan with a lid (or some foil). Turn the heat to medium-low and simmer until the potato is soft, 20-25 mins. Stir a couple of times. TIP: The potato is cooked when you can easily slip a knife through.

Meanwhile, chop the vine tomato into 2cm chunks. Finely chop the parsley (stalks and all). Roughly chop the walnuts. Squeeze the lemon juice into a bowl and add the olive oil (see ingredients for amount) and a pinch of salt and pepper. Add the tomato, parsley and walnuts, stir together and leave to the side.