Pre-heat the oven to 200C, with two medium, or one large baking tray in the oven to heat up.

While it is heating up, chop the eggplant, tomatoes and onion.  Once the oven is ready, remove the hot tray and melt half of the coconut oil on the tray and then throw on the vegetables, coating them quickly and then back into the oven for 35-40 minutes.

While these are cooking, prepare the quinoa or rice, and once the roasting is almost finished, get the rest of the coconut oil warming in a pan, and once warm add the garlic for 2-3 minutes, and then the tin of tomatoes.

Stir in the harissa spices, and then remove the veggies from the oven and add these to the pan.  Stir it all through and allow to simmer for 3-4 minutes.

Now, transfer it all to a blender or food processor and roughly blend, leaving it a little chunky.

Return to the pan and add the chickpeas (garbanzo), and warm through for another 2-3 minutes.

Serve with the quinoa or rice.  Enjoy!