Preheat the oven to 200°C.

Slice the aubergine into thick rounds, about 2cm thick. Lay them onto a tray, brush with olive oil on both sides, and season with salt and pepper. Add the cherry tomatoes to the tray around the aubergines. Roast for 15 mins, then flip the aubergines. Roast for another 10-15 mins until softened and golden.

Finely slice the onion and chilli. Mince the garlic and ginger.

Cook the onion until softened, about 7 mins. Add the minced garlic, ginger, and half of the sliced chilli, then the tomato purée and spices and cook for 1 minute. Add the plum tomatoes and fill the tin ¾ full with water. Break up the plum tomatoes with the spatula and add plenty of salt. Let it simmer for 15 mins on medium high until thickened. Add the cooked lentils and stir to heat through for a few mins, then remove from the heat.

Add the roasted cherry tomatoes and aubergine and stir.

To serve, Spread a thick layer of hummus in a shallow bowl and top with the stew. Finish with a good squeeze of lemon, a drizzle of olive oil and tahini. Garnish the sliced chilli, any fresh coriander and capers.

Serve with toasted pitta bread.