1. Heat 2 tbsp vegetable oil in a large, lidded frying pan over a high heat. Fry 2 chopped aubergines for 10-12 mins until golden. Add 1 finely chopped red onion and cook for 5 mins, adding 1 chopped garlic clove and 2 tsp ras el hanout for the final min.
2. Pour in a 400g tin chopped tomatoes, a drained 400g tin chickpeas, 200ml water and a pinch of sugar. Reduce the heat to low-medium, cover and cook for 10 mins.
3. Uncover, cook for 2 mins more, then stir in 15g finely chopped fresh flat-leaf parsley. Scatter with 1 tbsp toasted flaked almonds, if you like, and extra parsley, then season.
Tip: This can easily be doubled - just cook the aubergines in batches.
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Freezing and defrosting guidelines
In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.