Spiced Tunisian Toast & Chickpeas

recipe

• Step 1
  In a pot of boiling water, cook the eggs for 6 min.
• Step 2
  Meanwhile, in a second pot, heat a drizzle of olive oil, over low heat. Add half of the grated garlic & ground cumin. Sauté for 30 sec, stirring.
• Step 3
  Add the drained chickpeas & sauté for another minute.
• Step 4
  Add 200ml of hot water per serving & the stock cube. Stir, cover & leave to simmer for 8 min, over medium heat.
• Step 5
  Once cooked through, remove the eggs from the pot & delicately place in a bowl with cold water to stop the cooking process.
• Step 6
  If needed, slice the bread into thick slices & toast them. Rub the remaining garlic onto the toasted bread.
• Step 7
  Once chilled, gently peel the eggs.
• Step 8
  Once cooked through, add a little harissa or chilli in the broth & stir.
• Step 9
  Serve the toasted bread in a bowl. Pour the broth overtop & add the halved soft-boiled egg. Top with some fresh coriander, if you have some & re-season to taste. Enjoy !