Preheat the oven to 200°C / Fan 180°C / Gas mark 6.
Peel and chop the sweet potato and carrot and place into a roasting tin.
Roughly slice the onion, chop the aubergine into cubes and add to the tin.
Sprinkle over the ras-el- hanout, oil and a little salt, mix the vegetables and then roast in the oven for around 30 minutes, turning once.
After this time, add the chickpeas and return to the oven for a further 10 minutes.
Remove the vegetables and leave to cool completely.
Reduce the temperature to 160°C / Fan 140°C / Gas mark 3.
Once the vegetables have cooled, spoon into the tart cases making sure you have a good mixture of vegetables in each tart.
Crumble over the feta.
Whisk the eggs with a pinch of salt and equally divide between the cases, making sure not to overfill and leaving some of the vegetables and feta exposed.
Bake in the oven for around 20 minutes, or until the egg has set and the feta is golden.
While the tarts are cooking, quickly make your side salad. Wash and pat dry the spinach and place in a large mixing bowl.
Finely chop the mint and parsley and add to the spinach.
Whisk together the lemon and oil; a ratio of 1 part lemon to 3 parts oil.
Add salt and pepper to season.
When you're ready to serve, toss the leaves in the dressing and divide between the plates.
Give each person a tart.Finish the salad by scattering over some flaked almonds and pomegranate seeds.
