Grilled Aubergines with Spicy Chickpeas and Walnut Sauce

Steps

1. In a pan, heat 4 tablespoons of olive oil over medium heat. Add 1 chopped onion and sauté until it softens and turns lightly browned, which should take about 10 minutes. Mix in 1 chopped red chilli, 2 cm piece of ginger (finely chopped), and 1/2 teaspoon of ground cumin. Stir everything well.
2. Incorporate 400g of chickpeas (drained if canned), 200g of diced tomatoes, and 5 tablespoons of water. Bring the mixture to a boil, then reduce the heat to a simmer for about 10 minutes. Season with salt, pepper, and the juice of 1/2 lemon to taste.
3. Preheat your grill pan and arrange 2 aubergines, brushed lightly with oil and seasoned with salt and pepper. Grill until golden, then flip to cook the other side until tender.
4. While the aubergines are grilling, combine 200g of Greek yogurt with 1 minced garlic clove, most of the 25g of walnuts (chopped), and a pinch of salt and pepper to create the walnut sauce.
5. Once the aubergines are ready, place them on a warm platter. Top with the spicy chickpea mixture, drizzle with the walnut sauce, and finish by scattering the remaining walnuts and a handful of coriander on top.