Harissa aubergine, sweet potato and chickpea traybake

Ingredients

serves 2

• 1 400g can chickpeas, drained and rinsed
• 1 large aubergine, chopped
• 1 large sweet potato, chopped
• 2 tbsp olive oil
• 1 tbsp maple syrup
• 2 tsp smoked paprika
• 1 tsp ground cumin
• 3 tsp harissa paste
• 80g pomegranate seeds
• 3 tbsp pumpkin seeds
• Handful fresh coriander, chopped

Directions

1. Preheat the oven to 180°C. Prepare a large baking tray.
2. Place the aubergine and sweet potato on the tray. Brush with the oil and maple syrup, and sprinkle with the paprika and cumin. Add the harissa paste and toss together until coated.
3. Bake for 20 minutes until they start to soften, then mix in the chickpeas and pumpkin seeds. Bake for another 10 minutes.
4. Mix in the pomegranate seeds and coriander. Optionally serve with a creamy coconut yoghurt with a swirl of harissa and lime zest.