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Harissa roasted chickpeas with tahini yogurt and jammy eggs

Prep 5 minutesCooking 20 minutes2 people


20 minutes

30 minute or less

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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)


  1. Preheat the oven to 180C
  2. 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.
  3. Roast until golden brown and the skins are starting to pop open, stirring occasionally.
  4. 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.
  5. Stir the tahini into the yogurt and season with salt.
  6. Mix the herbs into the chickpeas and season if necessary.
  7. 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).

Included in this Recipe

Rose Harissa

Rose Harissa

Spicy, sultry Rose Harissa is one of our best sellers, beloved by chefs since 1996. Chilled Product



Spanish jarred chickpeas cooked in soft water to retain their natural flavour and perfectly seasoned to add straight to salads, soups and hummus.