Rachel Ama served up a tasty vegan harissa hotpot with aubergines, chickpea, nuts and avocados on Living On The Veg with Henry Firth and Ian Theasby.

The ingredients are: 1 tbsp olive oil, 1 x 400g can cooked chickpeas, drained, 2 aubergines, sliced lengthwise into quarters, then halved in width, 680g tomato passata, 120ml water, 1 tbsp tomato paste, 2 red onions, finely diced, 4 cloves of garlic, finely chopped, Thumb of fresh ginger, grated, 1 cinnamon stick, 1 tbsp harissa paste, 1 tsp chilli flakes, 1 tsp sweet smoked paprika, 3 tbsp fresh orange juice, 1 tbsp pomegranate molasses and Salt black pepper.

To garnish: 2 avocados, seeds removed and sliced, Fresh parsley, roughly chopped, Fresh coriander, roughly chopped, Handful of crushed pistachios, 2 tbsp extra virgin olive oil and Squeeze of fresh lemon juice.

To serve: Sourdough bread and 4tbsp extra virgin olive oil or vegan butter.

See the recipe in Bosh’s book titled: BOSH! Healthy Vegan: Over 80 brand-new recipes with less fat, less sugar and more taste, from the 1 Sunday Times bestselling authors available from Amazon now.