AUBERGUBES STUFFED WITH CHICKPEAS

Preheat the oven to 200C/Gas6; halve the aubergines lengthways, then score the cut sides with a criss-cross pattern and place, cut-side up, in a roasting tin; drizzle with ½ tbsp oil and roast for 30 minutes until tender

Meanwhile, heat the remaining oil in a frying pan; add the onion and cook gently, covered for 10 minutes; stir in the rogan josh paste and cook for 2 minutes; add the tomatoes, bring to the boil, then simmer for 15 minutes; put the spinach in a large colander, pour over a kettle full of boiling water until the leaves have wilted; rinse under cold water, then squeeze out all the excess moisture and chop

Scoop out the flesh from the aubergines, leaving the skins intact so you have a shell; chop the flesh and add it to the tomato sauce; stir in the chickpeas, spinach and half the coriander; season to taste and cook for 5 minutes

Spoon the sauce into the aubergines shells and roast in the oven for 10 minutes

Serve topped with the yogurt and mango chutney and garnish with the remaining coriander