Heat 2 tablespoons of the oil over medium-low heat in a large lidded saucepan. Peel and finely chop the onion, then sauté until translucent (8-10 minutes). Rinse the lentils and add them to the pan with 900ml (4 cups minus 3 tablespoons) water. Bring to a boil, then turn down the heat and simmer, covered, for 10 minutes, or until the lentils begin to soften. Meanwhile, cut the aubergines into bite-sized cubes.

Stir the cumin, coriander, and salt into the pan, then place the aubergine pieces on top and continue simmering, covered, for 20 minutes more. Now give it a stir to mix the aubergine into the stew.

In a bowl, whisk together the pomegranate juice and flour and add it to the pan along with the tahini. Cook, covered, for 5 minutes more to let the flavors combine and the stew thicken. You want a pleasant tanginess at this point, so adjust with the pomegranate molasses, if necessary.

Meanwhile, peel the garlic cloves and trim the chili. Pulse them in a small food processor until finely chopped, then put in a small pan along with the remaining oil and fry until golden. Pour this over the lentil stew and gently stir it in. Finally, pick the parsley leaves and roughly chop them.

Divide the stew among bowls and garnish with pomegranate seeds, chopped parsley, and a drizzle of the extra virgin olive oil.