Harissa roasted chickpeas with tahini yogurt and jammy eggs
Prep: 5 minutes
Cook: 20 minutes
Cook: 20 minutes
Easy
Serves 2 people
Ingredients
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1 can of chickpeas
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1 Tablespoon Rose Harissa
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Handful mixed soft herbs (dill, parsley and coriander work well)
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2 tablespoons olive oil
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2 tablespoons greek yogurt
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1 teaspoon Tahini
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2 free range eggs
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Sea salt
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Sumac to serve (optional)
Method
- Step 0: Preheat the oven to 180C
- Step 1: 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.
- Step 2: Roast until golden brown and the skins are starting to pop open, stirring occasionally.
- Step 3: 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.
- Step 4: Stir the tahini into the yogurt and season with salt.
- Step 5: Mix the herbs into the chickpeas and season if necessary.
- Step 6: 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).
