The harissa spiced aubergine is the star ingredient in this Middle Eastern dish which accompanies a warm chickpea salad sprinkled with dukkah, a North African spice mix, made up of crunchy seeds, sesame, nuts and spices.
Moroccan preserved lemons are full of umami and pair perfectly with mellow chickpeas. Add some tender aubergine, tart green olives and lots of fresh herbs and spices and you’re in for an irresistible plant-based plate.
A warming bowl of black beluga lentils cooked with tomatoes and a heady blend of North African spices. Topped with golden cauliflower and almonds, this is the perfect plant-based dinner for a rainy spring evening.