• 1 aubergine, cut into 0.5cm long slices
  • 2 courgettes, cut into 0.5cm long slices
  • 4 tablespoon olive oil
  • 1 onion, chopped
  • 3 cloves garlic, crushed
  • 400g can chickpeas, drained and rinsed
  • 1 teaspoon ground cumin
  • 4 tomatoes, chopped
  • 50g California walnuts, chopped
  • 150g Greek yogurt
  • 50g pomegranate seeds


  1. Brush the vegetable slices with a little oil and griddle or fry in batches for 2 minutes each side to give golden bar marks, set aside.
  2. Meanwhile, heat the remaining oil in a separate frying pan and fry the onion and 2 cloves garlic for 3-4 minutes, add the chickpeas and cumin then add the tomatoes and half the walnuts and fry for 2-3 minutes. Season to taste.
  3. Mix together the yogurt, remaining garlic and Walnuts.
  4. Lay the vegetables on a large serving platter, top with the chickpea mixture. Spoon over the yogurt mixture and sprinkle with pomegranate seeds to serve.

Cooks tip: Swap the chickpeas for cannellini or kidney beans and add some fresh chilli for a little kick.