• Preheat your oven to 240°C/220°C fan/gas mark 9.
• Drain and rinse the chickpeas in a sieve. 
• Halve the potatoes lengthways, quartering any larger pieces. Pop onto a lined baking tray along with the chickpeas. 
• Toss with half the harissa spice mix, salt, pepper and a glug of oil.
• Roast on the top shelf of the oven until chickpeas are crispy and potatoes are tender, 25-35 mins.

TIP: Use two baking trays if necessary!

• Meanwhile, trim the aubergine, then halve lengthways. Chop into 1cm pieces. 
• Pop onto a separate lined baking tray.
• Toss with remaining harissa spice, salt, pepper and a drizzle of oil. Spread out in a single layer.
• Roast in the oven until soft and golden, 15-20 mins. Turn halfway through.

• Meanwhile, peel and grate the garlic (or use a garlic press).
• Halve the chilli and discard the core and seeds. Finely chop.
• Pick the mint leaves and roughly chop (discard the stalks).
• Zest and quarter the lemon.

• Pop the flatbread bread into the oven to toast, 4-5 mins.
• Meanwhile, place a pan over medium heat (no oil). 
• Once hot, dry-fry the sesame seeds, stirring regularly, until lightly toasted, 2-3 mins.
• Remove from the pan and set aside.

TIP: Keep an eye on them so they don't burn!

• Mix the yoghurt with 1 tbsp oil (double for 4p).
• Stir in the garlic, toasted sesame seeds, chopped chilli (use less if you don't like spice), half the chopped mint, lemon zest and a squeeze of lemon juice.
• Season to taste with salt and pepper.
• Tear the flatbread into bite-sized pieces.

• Dish a spoonful of roasted aubergine, chickpeas, potatoes and toasted flatbread onto plates. 
• Spoon over a dollop of your spicy yoghurt. 
• Repeat the steps above until you've used all your ingredients.
• Top it all off with a sprinkling of chopped mint.
• Serve any remaining lemon wedges alongside for squeezing over.