METHOD 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.
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