Preheat your oven to 220°C/Fan 200°C/Gas 7. Trim the tops off the aubergines then slice the aubergines in half lengthways. Use a sharp knife to score a shallow criss-cross into the cut side of each aubergine half. Place the aubergine halves in a large ovenproof dish, cut-side up, and drizzle over 1 tbsp olive oil. Season with a pinch of salt and pepper. Slide the aubergines into the oven and roast for 20 mins, till golden.

Meanwhile, peel and thinly slice the onions. Peel and thinly slice the garlic. Pour 1 tbsp olive oil into a medium pan and warm to a medium heat. Add the onions and garlic, along with a pinch of salt and pepper. Fry for 5 mins, stirring occasionally, till the onions are starting to soften.

Add 1 tsp turmeric, 1 tsp harissa (it's spicy, so if you prefer a milder dish just use ½ tsp) and the cinnamon stick to the pan. Fry for 1-2 mins, stirring, till the pan smells aromatic.

Pour the cherry tomato passata into the pan. Tip in the chickpeas with the liquid from the tin. Stir to combine, then bring to the boil. Pop on a lid and simmer for 10 mins, stirring often, till the sauce has thickened slightly.

Stir the baby leaf spinach into the pan to wilt it. Take the sauce off the heat, taste and add a pinch more salt or pepper if you think it needs it.

Take the aubergines out of the oven and reduce the temperature to 180°C/Fan 160°C/Gas 4. Spoon the tomato and chickpea sauce around the aubergines. Crumble the feta over the top and season with a pinch of pepper. Slide back into the oven and bake for 10 mins, then scatter over the pine nuts and bake for 5 more mins till bubbling and golden. Spoon the aubergines and sauce onto a couple of warm plates and serve.