1 - step 1 Heat 2 tbsp oil in a pan, add the onion and fry until soft and lightly browned, about 10 mins.

2 - Add the chilli, ginger and spices and mix well.

3 - Stir in the chickpeas, tomatoes and 5 tbsp water, bring to the boil, then simmer for 10 mins.

4 - Add a little salt and pepper and the lemon juice.

5 - step 2 Arrange the aubergines over a grill pan.