Roast Aubergine with Garlicy Chickpeas

2 Tbsp Miza Tangy Pea Sauce 
1 Whole Aubergine
100g Chickpeas, drained
30g Diced Onion
8g Flat-Leaf Parsley

1/2 Lemon, zested 

1 Garlic Clove 

Cook Time: 0040
Serves: 01

Instructions

1. Preheat the oven to 200C. 
2. Half the aubergine lengthwise and create checkerboard slits in the flesh. Place on a lined baking tray, season with salt and drizzle over olive oil. Spread the Tangy Pea Sauce on top of the aubergine and then bake in the oven for 35 mins. 
3. In a saucepan on medium/high heat, add 1/2 tbsp olive oil. Once hot, addd the onion with a pinch of salt and cook until soft and translucent, about 5-8 mins. Finely slice the garlic clove and add this to the pan, and cook a further 1 min. Finely chop the parsley and juice the lemon, and add to the sauce. Season with salt and plenty of black pepper. Keep warm while the aubergine cooks. 
   
4. Serve the aubergine with the chickpeas, drizzle over tahini and sprinkle over some za’atar.