Stuffed aubergines (serves 2 – and the leftovers serve 2 for lunch the next day)
Olive oil spray
1 x 400g tin chickpeas, drained
1/2 a large courgette (zucchini), diced
1 bell pepper, deseeded and diced
1/2 a red onion, peeled and diced
5 cherry tomatoes, chopped
1 clove garlic, peeled and chopped
About an inch of red chilli pepper, deseeded and chopped finely
Pinch of cinnamon
Cut the aubergine in half, and scoop out most of the flesh (leaving enough to make a ‘cup’ and hold its shape, around 5mm); spray with oil, place skin-side down on a baking tray and make at 180C for 20 mins.
Meanwhile, add boiling water to the couscous and leave to soak.
Spray a little oil in a pan, add the garlic and chilli and sauté for 30 seconds.
Add the rest of the veg (not the chickpeas!!) and sweat for 15 minutes until softened. (You might need to add a little water to stop it sticking.) Add the cinnamon.
Stir the veg and the chickpeas into the couscous.
Use half this mixture to stuff the two aubergine halves, cover loosely with foil and bake for 20 mins. Serve with veg of choice (or salad).
Use the other half of the mixture as the base of a salad for lunch the next day.