Name: Chickpeas with steamed eggplant, almonds and harissa
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 1 eggplant (about 220gm), cut into 2cm cubes; 400 gm can chickpeas, rinsed and drained; 1 cup (firmly packed) coriander, coarsely chopped; 1 cup (firmly packed) mint leaves, coarsely chopped; 80 gm (½ cup) roasted almonds; 2 tsp finely chopped preserved lemon zest; 40 gm fresh coconut, coarsely grated; 280 gm (1 cup) Greek-style yoghurt; Harissa Dressing; 2 tbsp extra-virgin olive oil; 1 tsp ground spice blend, such as a chermoula spice blend; 1 tbsp lemon juice; 1 tsp harissa

Steaming eggplant gives it a lovely silky texture and makes a lighter alternative to frying. The addition of almonds for crunch and a hit of harissa for spice makes this vegetarian recipe a must-try.

Ingredients

1 eggplant (about 220gm), cut into 2cm cubes

400 gm can chickpeas, rinsed and drained

1 cup (firmly packed) coriander, coarsely chopped

1 cup (firmly packed) mint leaves, coarsely chopped

80 gm (½ cup) roasted almonds

2 tsp finely chopped preserved lemon zest

40 gm fresh coconut, coarsely grated

280 gm (1 cup) Greek-style yoghurt

Harissa Dressing

2 tbsp extra-virgin olive oil

1 tsp ground spice blend, such as a chermoula spice blend

1 tbsp lemon juice

1 tsp harissa

Method

Steam eggplant until tender (15-20 minutes); set aside to cool, then add to a large bowl with chickpeas.

For harissa 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.

Add herbs, almonds and preserved lemon to chickpeas, then add dressing and toss to combine. Spread a layer of yoghurt on serving plate, then top with chickpea and eggplant mixture and grated coconut.

By Gourmet Food Team

Gourmet Traveller is Australia’s trusted authority on food, travel and luxury lifestyle, bringing the latest news and trends to life through quality journalism, enticing recipes and evocative photography. For more than 55 years, it has been inspiring and informing Australians with the best in cooking and dining. The Gourmet Traveller legacy is one of trust, prestige and relevance.

Photography by James Moffatt Photographer

Maxwell Adey Senior Food Editor & Stylist

Maxwell has always been passionate about food. Born into a restaurateur and award-winning produce farming family, he was strongly steered into pursuing a career in advertising after completing his Bachelor of Public Communication at University of Technology, Sydney. After a very short stint, he decided to enrol in Commercial Cookery at TAFE to follow his true passion. Maxwell started out working in some of Sydney’s finest restaurants (Est., Claude’s and Moon Park) which helped further his love of all things culinary and developed his technical ability to cook. Later, he was lured into the magical world of food publishing where he freelanced for ten years for notable Australian commercial and editorial brands. He has also run his own business where he sells his marinated olives, dressings and sauces at food markets and select retailers. He excitingly joins the Gourmet Traveller team to bring his technical and creative expertise in food to the brand.

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Ingredients

Method

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