Smoky Harissa Chickpea & Aubergine Bowl with Whipped Miso Tofu

Method

1. 1 Preheat the oven to 180℃ fan / 200℃ / Gas Mark 6 / 400℉.
2. 2 Pat the chickpeas dry with a clean kitchen towel; this helps them crisp rather than steam. Tip into a bowl, drizzle with a little extra virgin olive oil, then add the harissa, lemon juice, maple syrup and tomato puree. Season with salt and pepper and toss to coat.
3. 3 Spread the chickpeas in a single layer on a lined baking tray, leaving space between them so they roast rather than stew.
4. 4 Halve the aubergines lengthways and score the cut side in a criss-cross pattern, cutting about halfway into the flesh. Rub with extra virgin olive oil, season with salt and pepper, and place cut-side down on a second lined tray.
5. 5 Roast the chickpeas and aubergines for 30 minutes, until the aubergines are deeply golden and tender when pierced with a knife, and the chickpeas are lightly crisp.
6. 6 Meanwhile, make the dressing: blend the silken tofu with the lemon zest and juice, miso, garlic, nutritional yeast and capers until smooth and creamy. Season to taste. Stir the chilli oil through now, or reserve it to drizzle over at the end.
7. 7 Combine the cherry tomatoes, cucumber, mint, cumin, onion powder and oregano in a bowl. Season with salt, pepper and a drizzle of extra virgin olive oil, and toss well.
8. 8 To assemble, spread the whipped tofu dressing over each plate. Top with two aubergine half for each plate and a generous scoop of roasted chickpeas, then finish with the salad. Taste and adjust the seasoning before serving.