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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.

By Lisa Featherby
  • Serves 2 - 4
  • 15 mins preparation
  • 25 mins cooking
Chickpeas with steamed eggplant and almonds
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.

Ingredients

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

Method

Main
  • 1
    Cook chickpeas in a saucepan of unsalted boiling water until tender (20-25 minutes). Drain.
  • 2
    Meanwhile, steam eggplant until tender (15-20 minutes). Add to chickpeas.
  • 3
    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.
  • 4
    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.