AT A GLANCE
Steaming eggplant gives it a lovely silky texture and makes a lighter alternative to frying. The dressing can be made with a curry paste for extra spiciness. Begin this recipe a day ahead to soak the chickpeas.
|01||Cook chickpeas in a saucepan of unsalted boiling water until tender (20-25 minutes). Drain.|
|02||Meanwhile, steam eggplant until tender (15-20 minutes). Add to chickpeas.|
|03||For spiced dressing, heat oil in a small saucepan over low heat, add spice blend and stir until fragrant. Transfer to a bowl to cool, then add lemon juice and harissa, and season to taste.|
|04||Add herbs, almonds and preserved lemon to chickpeas, then add dressing and toss to combine. Serve topped with grated coconut and a dollop of yoghurt.|