Instructions

1. Preheat the oven to 180°C.
2. Cut the aubergines, onion and tomatoes in half then arrange them in a baking dish.
3. Tuck the garlic cloves between them. Add the cumin seeds, paprika and Ras El Hanout mixture.
4. Add the oil and vinegar then season with salt and pepper. Toss gently.
5. Bake in the oven for 20 minutes, then add the drained chickpeas and bake for another 5-8 minutes until all veggies are golden and tender.
6. Scatter your chosen fresh herbs on top and serve.