Harissa roasted chickpeas with tahini yogurt and jammy eggs

Name: Harissa roasted chickpeas with tahini yogurt and jammy eggs}
Prep time: 5 min
Cook time: 20 min
Yield: 2 people

Prep 5 minutesCooking 20 minutes2 people

recipe

20 minutes

30 minute or less

Starter Recipes

Brunch Recipes

Easy Recipes

Spring Recipes

Summer Recipes

Side Dish

Middle Eastern

Vegetarian Recipes

Egg Recipes

Pastes

Condiments

Starter

Easy

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1 can of chickpeas

1 Tablespoon Rose Harissa

Handful mixed soft herbs (dill, parsley and coriander work well)

2 tablespoons olive oil

2 tablespoons greek yogurt

1 teaspoon Tahini

2 free range eggs

Sea salt

Sumac to serve (optional)

Preheat the oven to 180C
Mix the olive oil and harissa paste in a bowl. Toss in the chickpeas and spread out on a tray. Sprinkle with a little salt.
Roast until golden brown and the skins are starting to pop open, stirring occasionally.
Meanwhile, bring a pan of water to the boil. Boil the eggs whole for 6 ½ minutes. Peel the shell away and cut in half.
Stir the tahini into the yogurt and season with salt.
Mix the herbs into the chickpeas and season if necessary.
To serve, place a spoon of yogurt onto a plate, cover with the chickpeas and top with the eggs and a sprinkling of sumac (if using).