Grilled Eggplant with Chickpea Salad

Place the chickpeas in a bowl with water to cover by several inches and let stand overnight. Drain.

Heat half the oil in a saucepan. Dice the onion finely, add to the pan and saute until translucent. Stir in the curry, turmeric and cumin. Add the drained chickpeas, and stir until well combined.

Add 750 ml (approximately 24 ounces) of water to the pan along with the bay leaf. Bring to a boil, reduce to a simmer, cover and cook until the chickpeas are tender, about 25 minutes. Remove the bay leaf and pour off the liquid.

Cut the peppers and zucchini into pieces. Coarsely chop the olives.

Blanch the tomatoes in a pot of boiling salted water for 10 seconds. Drain, rinse under cold water, peel and dice.

Heat the remaining oil in a saucepan and saute the peppers and zucchini cubes until crisp-tender. Stir in the vegetable broth, cover and simmer for about 5 minutes.

In a bowl, mix together the chickpeas, vegetables and cheese. Season with herb salt and pepper.

Heat the grill to medium. Rinse the eggplants, slice lengthwise, season with salt and lemon juic and let stand for 30 minutes. Drain well and squeeze with a kitchen towel. Brush the eggplant with olive oil and grill, turning the eggplant as it cooks and brushing the other side with olive oil. ,Peel and finely chop the garlic and sprinkle it over the cooked eggplant. Arrange eggplant slices on plates with the chickpea salad.