Pre-heat the oven to 180 degrees C.

Slice the aubergine into thin semi-circles and add to a baking tray along with the whole cherry tomatoes. Season with a big pinch of salt, pepper, chilli flakes and a drizzle of olive oil. Stir and place into the oven for around 20 minutes.

Take the tray out of the oven - add 1 tbsp tomato puree and half a cup of stock (you can swap this for a splash of water if you don't have any stock). Stir and place back into the oven for another 5-10 minutes, or until the stock has reduced.

Remove the tray from the oven and stir through the drained chickpeas, place back into the oven just to heat the chickpeas through for a few minutes.

Serve with grated parmesan, another pinch of salt and pepper and some fresh basil leaves.