Serves 4 as a main dish

Ingredients for the chickpea salad
1 tbsp olive oil
2 banana shallots finely chopped
1 garlic clove finely minced
1 tbsp chilli powder
1 tbsp ground cumin
1 tsp turmeric
½ tsp cinnamon and cayenne
1 tsp garam masala
Sea salt and black pepper
420g tin of chickpeas
420g roasted red pepper (these can be bought pre-prepared)
50g flat leaf parsley

Ingredients for the chicken
4 chicken breasts skin on ideally free range or organic
4tbsp rose harissa paste (Belazu do a really good one)
Olive oil
Sea salt and black pepper

2 medium aubergine, finely diced
2tbsp olive oil (add more if you need to)
250g baby new potatoes, skin on, halved and boiled

100g watercress, remove large stalks
120g feta cheese crumbled
60g pomegranate seeds use pre-prepared

Method for marinating and cooking the chicken
Pre-heat the oven to 200°C/400°F
In a bowl add the harissa paste, salt and pepper with a little olive oil. Add the chicken breasts and massage them with the paste until they are well coated. Leave to rest for 15mins or overnight if you want
Once the chicken has marinated, heat up a frying pan with a tbsp of olive oil and add the chicken breasts skin side down and allow to cook for 4-6 mins to get a good golden colour. Turn the chicken over and do the same on the other side.
Now place the pan in the oven and cook for a further 8-10 mins until the chicken breast is fully cooked but not over cooked.
Take the chicken out of the oven and rest for 15mins before slicing

Method for making the chickpea salad
In a sauté pan add the olive oil, shallots and garlic and gently fry until the shallots are translucent and just turning golden brown.
Add all the spices and continue to cook for 2-3mins
Add the chickpeas to the pan and a little of the liquid from the tin, cook until the chickpeas have absorbed the liquid and are nicely coated in the spices and onion mix.
Finely slice the roasted red pepper and add to the chickpeas, stir through until its evenly distributed
Finely chop the flat leaf parsley and add to the dish
Leave to cool slightly (these can be eaten at room temp or cold the following day)

Preparing the aubergine
In a frying pan add the olive oil and heat up, now put all the diced aubergine into the pan and cook until they are caramelised and soft. This will take about 15min depending on how finely you chop them. Take care not to burn them so stir them around every minute or so. Once they are cooked set aside to cool slightly (again these can be eaten cold the next day)

In a large serving dish or individual bowls place the chickpeas, cooked potatoes and scatter the aubergine pieces. Finely slice the chicken breast and arrange on top of the chickpeas. Top with the crumbled feta and pomegranate seeds and finally add the watercress leaves.

This dish is best eaten at room temperature but can be left overnight and eaten the next day cold