Instructions: Halve the aubergine score the cut surface and sprinkle with salt.

Leave for 10 minutes then queeze out the juices.

Drizzle 2 tbsp olive oil over the cut surface place cut side down

In a small roasting tin and bake on the floor of the roasting oven for 20 minutes until soft and golden underneath.

Cut into dice.

Heat the remaining oil in a flameproof casserole and cook the onions on the simmering plate for 5 minutes or until golden and soft.

Add the butter then stir in the cumin seeds and rice.

Fry for 1 to 2 minutes pour the stock over season and bring to the boil.

Reduce the heat then simmer uncovered for 10 to 12 minutes on the floor of the roasting oven or until most of the liquid has evaporated and the rice is tender.

Remove the pan from the heat.

Stir in the chickpeas spinach and reserved cooked aubergine.

Cover with a tight fitting lid and leave to stand for 5 minutes in the simmering oven until the pinach is wilted and the chickpeas are heated through.

Adjust the seasoning to taste.

Fork through the rice grains to separate and make them fluffy before serving.

This is perfect for a midweek supper dish. Serve with a large green salad for a really healthy meal.

Serves 6

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