dice the aubergine into large cubes then chuck it into a pan with the glug of oil to brown.
throw in the spices along with the chickpeas and tomato purée.
stir to coat everything with spices and purée and pour in the tomato sauce and lamb stock. simmer for 20 minutes until the sauce thickens.
heat a glug of oil in a frying pan. lay the lamb in the frying pan and brown on both sides.
peel and finely dice the red onion and chop up the prunes. squeeze in the juice of a lemon
tip the mug of couscous into a bowl with the onion and prunes then cover with boiling water, using the same couscous mug to get the same volume. leave to soak for 3 minutes, then fluff up with a fork, stir in plenty of olive oil and seasoning.
stir in the chopped parsley just before serving with a mountain of couscous and the grilled lamb chops on top. serve 2