Chickpeas with steamed eggplant and almonds

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.

You'll need

200 gm (1 cup) chickpeas, soaked overnight in cold water, drained 1 eggplant, cut into 2cm cubes 1 cup (firmly packed) coriander, coarsely chopped 1 cup (firmly packed) mint leaves, coarsely chopped 80 gm (½ cup) roasted natural almonds 2 tsp finely chopped preserved lemon zest 40 gm fresh coconut, coarsely grated 280 gm (1 cup) plain yoghurt   Spiced dressing 50 ml olive oil 1 tsp ground spice blend, such as a chermoula spice blend 1 tbsp lemon juice 1 tsp harissa


  • 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.

At A Glance

  • Serves 2 - 4 people
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At A Glance

  • Serves 2 - 4 people

Featured in

Feb 2017

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