Zaalouk Beans with a Pistachio Tofu Crumb

Heat your oven to 220°C.

Cut the top off the garlic bulb and add it to a baking tray along with the whole aubergines and tomatoes. Prick the aubergines with a fork then rub everything with olive oil and salt and place in the oven to roast for 35 mins, until the aubergines and tomatoes are collapsing and the skins are a little charred in places.

Meanwhile, soak the cashews in boiling water for 10 mins then drain and set aside.

Chop the red onion very finely. Heat a splash of olive oil in a medium pan set over a medium heat. Add the red onion and a pinch of salt and cook for 6 mins until softened. Add the spices and cook for a further 2 mins until fragrant. Add the tomato purée and the butter beans with most of their jarred liquid. Bring to a simmer and leave to gently cook on a low heat while the aubergines and tomatoes are roasting.

Remove the roasted veggies from the oven and leave for 5-10 mins to cool slightly. Roughly chop the aubergines and tomatoes and add to a bowl. Squeeze in the garlic flesh from the bulb and squish it down with a fork. Season the veggies with salt and pepper then add to the bean mix and stir well to combine. Add a splash of water if it's dry.

For the tofu crumb, add a glug of olive oil to a large frying pan. Crumble in the tofu, chop and add the pistachios, and season with a pinch of salt. Set over a medium heat and cook for 7-8 mins until browned and crispy. Season with more salt to taste.

Blitz the silken tofu, nutritional yeast and drained soaked cashews in a blender and season to taste with salt and lemon juice.

To serve, divide the beans between bowls then top with the cream and nutty tofu crumb. Finish with a few fresh parsley leaves, black pepper and a little drizzle of pomegranate molasses, if you like.