Heat up oil in a pot and once hot, add the onion, garlic and ginger
Fry for 5 minutes until softened
Add all the spices and fry until fragrant
Add all the rest of the ingredients with enough water to cover, and bring to the boil
Once boiling, turn down the heat and cover with a lid. Let simmer for around 20 minutes, until the aubergine is soft - stir occasionally, and add more water if necessary
For the dukkah:
Add all ingredients to a dry frying pan and fry for 5-10 minutes, until the nuts and seeds are nicely toasted - be careful not to burn them
Crush using a pestle and mortar or spice blender, until it forms a slightly chunky powder
For the tahini sauce:
Add all ingredients to a bowl and mix well
Add more water depending on how thin you'd like the sauce to be
To serve:
Place quinoa in bowls, top with a few ladlefuls of the tagine, scatter over pomegranate arils, sprinkle over the dukkah and add a few dollops of the tahini sauce