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
Spiced dressing
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.
