3) Stir in lemon zest and continue to cook until aubergine has broken down, about another 5 to 10 minutes.
4) Remove the vegetables from the pan and place into a food processor fitted with blade attachment. Add the vegetable stock and tahini paste and process until a sauce consistency.
5) Add the sauce back to the saucepan and heat over low heat until ready to serve.
6) Add a ladle of starchy cooking liquid to the sauce, drain pasta and toss pasta with chickpea-aubergine sauce 1 minute then top with parsley and pine nuts. Place into a serving dish.