Chickpea & Eggplant Maghmour

While the eggplant roasts, finely chop the brown onion. Peel and crush the garlic. Drain and rinse the chickpeas. Finely chop the parsley leaves.

Heat a drizzle of olive oil in a large frying pan over a medium-high heat. Add the brown onion and cook for 3-4 minutes, or until softened. Add the smoked paprika, the chilli flakes (if using) and 1/2 the garlic and cook for 1-2 minutes, or until fragrant.

Pour in the diced tomatoes with garlic & olive oil and water (check ingredients list for amount). Add the tomato paste and chickpeas and stir to combine. Reduce the heat to medium-low and simmer until the eggplant has finished roasting. Once the eggplant is cooked, add the eggplant to the pan and simmer together for 10-15 minutes, or until the eggplant has slightly lost its shape. Stir through the baby spinach leaves until just wilted and remove from the heat. TIP: Add a dash more water if it looks dry!

While the maghmour simmers, soften the butter in the microwave in a small bowl. Add the remaining garlic and 1/2 the parsley to the small bowl with the butter. Cut slices into the bake-at-home ciabatta, 2 cm apart, ensuring you cut almost to the base but not the whole way through. Spoon the herbed garlic butter into each slice, then wrap the bread in foil and place in the oven for 10-12 minutes, or until the garlic butter has melted into the bread and the bread is warmed through.