Instructions

1. Preheat the oven to 170°C.
2. Cut the onion into wedges, the red pepper and aubergine in half. Put them in a baking tray, then season with salt and pepper and scatter the cumin seeds on top and drizzle with oil.
3. Bake for 15-20 minutes or until the vegetables are tender.
4. Meanwhile, mix the chopped tomatoes with the harissa pasta, garlic, paprika and marjoram. Season with salt & pepper. Cut the chicken breast into slices. Drain the chickpeas.
5. When the vegetables are tender, take the tray out and pour over the tomato mixture. Add the chickpeas, and combine well. Using the tin, add some water to cover the vegetables well. Cover the tray with foil and bake for another 15-20 minutes or until you get a thick sauce.
6. Take the tray out and place the chicken on top, season with salt. Cover again and bake for 10 minutes. Check if the chicken is cooked through, if not, remove the foil and bake for another 5 minutes or so.
7. Serve with chopped parsley scattered on top.