Ingredients

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)

Ingredients

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.

Roast until golden brown and the skins are starting to pop open, stirring occasionally.

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.

Stir the tahini into the yogurt and season with salt.

4

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).

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