Rukmini Iyer’s quick and easy recipe for roast aubergines, chickpeas and pomegranate

Rukmini Iyer’s roast aubergines, chickpeas and pomegranate with lemon tahini sauce. Photograph: Matthew Hague/The Guardian. Food stylist: El Kemp. Prop stylist: Louie Waller. Food assistant: Georgia Rudd.

With a pile of fluffy flatbreads on the side, this warming dinner will leave you with enough leftovers to make excellent lunchtime wraps the next day. The lightly spiced aubergines and chickpeas take just half an hour to roast, and are finished off with an addictively good tahini sauce and a scattering of pomegranate seeds for colour, texture and sweetness.

Roast aubergine, chickpeas and pomegranate with lemon tahini sauce