Perfect for Veganuary and incredibly yummy!
100g quinoa, 1 x aubergine, 8 dried apricots chopped, 3tsp harissa paste, 2 lemons, 3 tbsps coconut yogurt, 1 red onion sliced, 30g parsley, 50g pumpkin seeds, 1tbsp tahini, 1 can chickpeas, Fino Olive Oil, Fino Chilli Oil
Preheat the oven to 180°C.
Cut the aubergine in half - score the flesh top to bottom and sprinkle with salt. Leave to one side for about half an hour, then pat the flesh using kitchen roll to remove excess water. Drizzle with 1tbsp of olive oil and roast in preheated oven for 25 minutes. At the halfway point paint the aubergine halves with 1 tsp of the harissa paste.
Cook the quinoa by bringing to the boil and then simmering for about 25 mins.
Chop the apricots into quarters and soak in boiling water for 10 minutes. Meanwhile pour 1 tbsp of olive oil into a frying pan and sauté the sliced red onions over a medium heat. Once soft, remove from the heat and place in a large bowl. Add in the drained apricots and the remaining 2 tsp of harissa paste, plus the zest and juice from one lemon. Season with salt and pepper.
Once cooked drain any excess water from the quinoa, then add the chickpeas and the apricot and onion mixture. Give it a good mix.
Finally combine the yogurt, tahini and juice of the second lemon in a bowl. Lightly toast pumpkin seeds in a pan until they start to pop.
Serve the aubergine alongside the quinoa mix, and with a good dollop of the yogurt sauce. Garnish with fresh parsley and sprinkle with toasted pumpkin seeds, and if you want to add an extra kick drizzle with a generous amount of delicious Fino chilli oil.