Place the cashews in a small bowl and cover with boiling water. Leave to soak for at least 10 minutes in order to soften.
Preheat the oven to 190°C (Fan).
Place the aubergine chunks and drained chickpeas into a large baking tray and drizzle with olive oil, the paprika and a good pinch of salt. Mix well until all of the aubergine chunks are coated in olive oil (if not, add a splash more) and cook for 25-30 minutes, or until the aubergines turn soft.
While the aubergines are cooking, drain the cashews and place into a powerful blender (we use a NutriBullet). Add the rest of the cashew dip ingredients and blend until smooth and creamy.
Spoon the creamy harissa dip onto the base of a serving plate and top with the roasted aubergines and chickpeas.
Crumble the feta over the top and sprinkle with sliced spring onions. Top with a pinch of chilli flakes and some pepper before serving.