One Pan ‘Nduja Aubergine + Chickpeas

1: Add a generous splash of olive oil to a large pan on medium-high heat.

2: Add the red onion and aubergine, and fry for 10 minutes or until golden brown.

3: Meanwhile, add all the vegan ‘nduja ingredients to a high-powered blender along with 2 tbsp of oil from the jar of sun-dried tomatoes. Blend into a smooth paste.

4: Add the vegan ‘nduja, tinned tomatoes, and chickpeas to the pan.

5: Fill half of the empty tin of tomatoes with water and swirl it around to collect leftover tomato juices, then pour the water into the pan.

6: Bring the mixture to a gentle simmer and cook for 10 minutes, adding more water if necessary to loosen the sauce.

7: Serve in bowls topped with parsley and yoghurt, and dunk in your toasted bread.