Chickpeas With Steamed Eggplant and Almonds

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)
• 50 ml olive oil
• 1 tsp ground spice blend, such as a chermoula spice blend
• 1 tbsp lemon juice
• 1 tsp harissa