One aubergine, sliced lengthways then each half sliced into half moons

4-5 echalion onions sliced lengthways

2 largeish carrots sliced into short lengths

1 beetroot halved and sliced into half moons

1 largeish preserved lemon chopped into small cubes

1 tin chickpeas, drained and washed

A good handful of say 8 mini tomatoes

A few desert spoons greek yoghurt, full fat for blobbing on the dish

A level desert spoon brown sugar

2 tsp harissa

1tsp ground cinnamon

Salt and pepper

A drizzle of pomegranate molasses, failing that a splash of balsamic vinegar

Coconut oil for baking the veg in

Preheat oven to 200’C

One one roasting tray melt the coconut oil then layer on the aubergine turning each piece so it is coated in oil. Make sure the pieces are not overpacked in the tray. Put on the top shelf in the oven.

Put 10 mins on timer

In a tagine dish add another blob of coconut oil then melt it and stir in the spices and coat onions and carrot in the oil. Put this dish with veg in the oven on a lower shelf.

Put the timer on for a further 10mins, so now aubergine will have had 20mins.

Now chop lemon and deal with chickpeas.

After second 10 mins timer goes off, remove the tagine dish and add tomatoes, chickpeas, lemon and sugar and molasses. Stir it altogether. Salt and pepper.

Put it in for final 10-15 mins.

Remove and put aubergine into tagine dish with other veg and chickpeas.

Stir together.

Blob on greek yoghurt

Sprinkle with a but of harissa, salt and pepper.

Serve with a 2 min microwave pouch of red and black quinoa.

Delicious!