Toss diced aubergines with oil in a baking tray and roast them for 15 minutes at 190 °C (375 °F).
Then, add halved tomatoes and cook for 10 more minutes.
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Cook the pasta in a pot of boiling water, drain it, and save some of the cooking water for the sauce.
Combine harissa sauce, parsley, lemon zest and juice in a bowl.
Add the pasta, followed by a few spoonfuls of the cooking water and toss well.
Finally, stir in the roasted vegetables, drained chickpeas, and serve.