Chickpea & Tahini Stuffed Aubergine

2 large aubergines2 tbsp. olive oil1 small onion (chopped)2 cloves garlic (chopped)2 tbsp. chopped parsley (plus more to garnish)1 cup 200g chickpeas, drained2 tbsp. tahini½ juice of ½ lime1 pinch salt (pepper, oil)Spices:1 tsp. turmeric1 tsp. oregano1 tsp. cumin1 tbsp. coriander (fresh, chopped)1/3 tsp. hot paprika1/3 tsp. sweet paprika

Heat the oven to 400F (200C).Cut the aubergines in half lengthwise, place them on a baking tray lined...

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