With a pile of fluffy flatbreads on the side, this warming dinner will leave you with enough leftovers to make excellent lunchtime wraps the next day. The lightly spiced aubergines and chickpeas take just half an hour to roast, and are finished off with an addictively good tahini sauce and a scattering of pomegranate seeds for colour, texture and sweetness. Roast aubergine, chickpeas and pomegranate with lemon tahini sauce Prep 10 min Cook 30 min Serves 4 2 aubergines, halved lengthways, then cut into 1cm-thick half-moons 2 x 400g tins chickpeas (or 1 x 700g jar), drained and rinsed 4 tbsp olive oil 1½ tsp ground cumin 1 tsp ground cinnamon 1 tsp freshly ground coriander seeds Flaky sea salt and black pepper 60g tahini Juice of 1 lemon 1 big handful coriander leaves, roughly chopped The seeds from 1 pomegranate Flatbreads and vegan yoghurt, to serve Heat the oven to 200C (180C fan)/390F/gas 6. Tip the aubergine slices into a roasting tin large enough to hold them all in a single layer, then add the chickpeas, two tablespoons of the oil, all the spices and a teaspoon of flaky sea salt. Toss to coat evenly, then roast for 30 minutes, until the aubergines are cooked through. Meanwhile, give the jar of tahini a good stir, then weigh out 60g. Whisk this with the lemon juice, the remaining two tablespoons of olive oil, four tablespoons of water, a teaspoon of salt and a good grind of pepper, until the mix is the consistency of single cream; depending on how thick the tahini is, you may need to add another tablespoon or so of water to reach that pouring consistency – if so, taste and add more salt, if required. Drizzle the tahini sauce over the hot aubergines and chickpeas, then scatter on the coriander and pomegranate seeds. Serve hot with flatbreads and yoghurt.