Imad Al Arnab’s Mnazaleh (chickpea stew with tahini).

The drizzle of creamy tahini at the end ties everything together, with each bite packed full of earthiness and spice. This is a simple, soulful dish that feels rustic and deeply satisfying.

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100ml extra-virgin olive oil

100g thinly sliced red onion

4-5 garlic cloves, peeled and finely chopped

4-5 red romano peppers, stalks, pith and seeds discarded, flesh sliced

5g smoked paprika

5g ground cumin

10g cumin seeds

400g tin chickpeas

400g tin chopped tomatoes

A large aubergine/courgette or some of each, trimmed and cut into chunky cubes

20g finely chopped flat-leaf parsley

100g tahini paste or garlic sauce

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1. Put the olive oil, onion and garlic in a saucepan and saute on medium heat until the onion turns translucent.

2. Add the red peppers, cook for three minutes, then add the spices and cook for another five minutes.

3. Add the chickpeas, chopped tomatoes, and simmer on a medium heat until the sauce thickens.

4. In a second pan fry the cubed aubergines/courgettes in the rapeseed oil until golden, then use a slotted spoon to transfer them to a plate lined with kitchen towel and leave to drain. Season with a pinch of salt.

5. Once the sauce has thickened, stir in the fried vegitables. Check the seasoning, then take off the heat, dress with the chopped parsley and a drizzle of tahini of garlic sauce, and serve.