Cut each aubergine in half. Score and then scoop out the flesh from the inside leaving about 1cm left attached to the skin.
Brush the aubergines with a little oil, place them cut side down on a baking tray and bake in the oven for about 20 minutes.
While the aubergines are roasting, cover the couscous with boiling water and leave it to soak it up.
Heat a little oil in a sauce pan and cook the onion over a gentle heat until softened then add the garlic. Cook for another minute then add the tomatoes, diced aubergine flesh and chickpeas. Let simmer for 5-10 minutes until the aubergine pieces are cooked through.
Make the sauce by whisking together all the sauce ingredients. I just used a fork but you could use a food processor.
Stir the couscous into the vegetables mixture along with the coriander. Spoon this mixture into the aubergines halves.
Serve the tahini sauce drizzled over the aubergines .
Nutritional information is a approximate and a guideline only.