Grilled Aubergines with Spicy Chickpeas & Walnut Sauce
Step 1 of 4
Heat 2 tbsp oil in a pan, add the onion and fry until soft and lightly browned, about 10 minutes. Add the chilli, ginger, and ground cumin and mix well. Stir in the chickpeas, tomatoes, and 5 tbsp water. Bring to the boil, then simmer for 10 minutes. Season with salt, pepper, and the lemon juice.
