Name: Harissa Roasted Aubergine with Chickpeas & Quinoa
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2
Ingredients: 1 large aubergine ((350g) cut in half lengthways); 2 tsp of Harissa; 2 - 3 tsp + 1tbs of olive oil; 1 x 400g tin of chickpeas (, rinsed); 1 tsp of smoked paprika; A small pinch of sea salt; 80 g of quinoa (, I used a mixed seed quinoa); Half a medium red onion ((80g), finely chopped); 1/4 tsp cumin; 1 clove of garlic (, minced); A little freshly ground black pepper; Lemon wedges to serve; Pomegranate seeds (, from half a pomegranate); A small handful of coriander leaves; Some yogurt to serve ((optional))