Heat the oil over a medium heat and add the onion, cook for 5 minutes then add the aubergine and garlic. Fry until everything is softened. Add the harissa pasta and stir so that all the vegetables are coated then add the tomatoes and stock.
Bring to a simmer and cook for 20-30 minutes until the aubergine is really soft then add the chickpeas and the juice of a lemon. Stir parsley and dill through. Serve over couscous or another grain of your choice.
Nutrition information is an estimate and will vary depending on the exact ingredients used.