I don't really know what to call this, so Spicy Chickpea Hash it is.
You will need:
Start two nights before desired serving time. Soak your dried chickpeas for 24 hours. After soaking bring to a boil then place it immediately into the strange insulating thermos-type thing you have for large pots. Allow to cook over night.
Peel, cube and boil some potatoes.
Slice some eggplant.
Admire the pretty chickpeas that don't taste like they've been canned (because they haven't!)
The Harissa Sauce. Spiciness factor: 7
So, in a large pan, heat some olive oil. Add garlic, eggplant and onions. Season a bit with salt and pepper. Allow to cook for a little bit. Add potatoes and chickpeas now as they are already cooked. Stew and reduce with a little bit of milk.
Season with spices, tamari and harissa sauce. Add a bit of water and reduce.
(I forgot the onions)