In a large bowl, toss the eggplant cubes with the cornstarch, salt, and pepper until evenly coated.

Heat 3 tablespoons of olive oil in a large skillet over medium-high heat.

Add the eggplant in a single layer (work in batches if necessary) and fry for 6-8 minutes, turning occasionally, until golden brown and crispy. Remove and set aside.

In the same skillet, add the remaining 1 tablespoon of oil and the dried chickpeas. Fry for 3-4 minutes until the skins are crispy and blistered.

Reduce the heat to low. Return the eggplant to the pan with the chickpeas.

Whisk together the harissa paste, honey, and lemon juice in a small bowl, then pour over the eggplant and chickpeas. Toss gently to coat and warm through for 1 minute.

In a separate small bowl, mix the Greek yogurt, ground cumin, and minced garlic. Season with a pinch of salt.

To serve, spread the cumin yogurt onto a platter or individual plates.

Top with the warm honey-harissa eggplant and chickpea mixture.

Garnish with fresh mint or cilantro and serve immediately.