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