1 aubergine, diced

1sp ground cumin

1 tsp turmeric

1 tsp ground coriander

1/2 tsp chili flakes

5 ripe tomatoes

2 cloves garlic, peeled

thumb-sized piece fresh ginger

juice of 1 lemon

400g chickpeas (tinned or pre-soaked)

4 bell peppers (red, orange or yellow), halved and de-seeded

large handful fresh coriander

sea salt + black pepper

olive oil

Preheat oven to 180 degrees, and heat up roasting pan with olive oil.
Bake aubergine with oil and seasoning until golden. Add dry spices after 15 minutes and return to the oven.
Add chickpeas and continue to roast for another 10 minutes. Remove from oven and set aside.
For the tomato sauce, blend garlic, tomatoes, and ginger. Season well and add a kick of spice and herbs, if you wish. Pour tomato sauce into a pan and cook for 5 minutes. Add chickpeas and aubergine and cook for around 15 minutes or until sauce has thickened.
Place peppers cavity-side down, drizzle with oil and season well. Cook in oven for 10 - 20 minutes, do not cook fully.
Squeeze into tomato sauce mixture the juice of 1 lemon (to taste), and stir in coriander leaves. Season again if necessary.
Turn peppers cavity-side up and spoon chickpea filling into each half. Bake until peppers are soft and ready to serve.
This can be served with fresh yoghurt from Yeo Valley or a plant-based yoghurt of your choice (try cashews blended with lemon juice and garlic!!).