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Add 2 tbsp of oil to a large preheated frying pan. Once the oil is hot, add finely diced shallots. Satuee, stirring every now and then, on low-medium heat until soft and translucent. Add finely chopped garlic and continue to satuee until fragrant and no longer opaque.
Top and tail preserved lemons - I used two and a half small lemons but start off with two and add more if desired. Remove the seeds and either chop (skin and flesh) really well or blend them in step 4.
Add fresh thyme, nutritional yeast, chopped lemons (unless blending them) and one and a half cans worth of chickpeas to the pan. Season well.
Pop the rest of your chickpeas in a small blender with soy milk and blend until smooth.
Add blended chickpeas to the pan. Stir everything really well, season well and allow chickpeas to bubble in the sauce for about 10 minutes. You may want to stir in a touch more plant milk to achieve the desired consistency when finished.
Divide between bowls, sprinkle with fresh dill and drizzle with chilli oil. Serve alongside toasted sourdough.