Grilled aubergines with spicy chickpeas & walnut sauce

Step 1: Begin by heating 2 tablespoons of olive oil in a sturdy pan over medium heat. Add the chopped onion and gently fry, stirring occasionally, until the onion softens and takes on a light golden hue — this should take about 10 minutes. The slow cooking will coax out the natural sweetness of the onion, forming a flavorful base. Next, incorporate the finely chopped red chilli, freshly grated ginger, and ground cumin into the pan. Stir thoroughly so the spices become fragrant and infuse the softened onions. Then, stir in the canned chickpeas, chopped tomatoes, and 5 tablespoons of water. Bring this mixture to a rolling boil before reducing the heat to a gentle simmer. Let it bubble away for 10 minutes, allowing the flavors to meld beautifully. Season with a pinch of salt and freshly cracked pepper, and finish with the fresh squeeze of lemon juice to brighten the dish. Step 2: While the chickpeas simmer, prepare your aubergines. Slice the aubergines into even rounds and arrange them in a single layer over a preheated grill pan. Lightly brush each slice with olive oil and season generously with salt and pepper to enhance their natural flavor. Grill the slices until they develop gorgeous golden grill marks on one side. Flip the aubergine slices over, brushing with more olive oil and adding a fresh sprinkle of seasoning. Continue grilling until the aubergines are tender through and beautifully charred on both sides. This process imparts a smoky depth that is central to the dish. Step 3: For the walnut sauce, combine the Greek yogurt with minced garlic, most of the roughly chopped walnuts, and a handful of chopped fresh coriander. Add salt and pepper to taste and mix until you have a creamy, flavorful sauce. To serve, lay the warm aubergine slices on a large platter. Spoon the aromatic chickpea mixture generously over the aubergines. Drizzle the walnut yogurt sauce over the top, and scatter the remaining walnuts and fresh coriander to add texture and a burst of fresh herbs. This dish is best enjoyed fresh and warm, bringing together smoky, spicy, creamy, and nutty flavors in perfect harmony.