Moroccan Harissa Chickpea Skillet with Poached Eggs

Ingredients

• 1 can (15 oz / 425 g) canned chickpeas (drained and rinsed)
• 2 tbsp harissa paste
• 1 tbsp olive oil
• 2 cloves garlic
• 1 tsp ground cumin
• 1/2 tsp ground coriander(optional)
• 1/2 tsp smoked paprika(optional)
• 1 tbsp tomato paste
• 1/2 cup (120 ml) vegetable broth (or water)
• 1 tbsp lemon juice
• 2 eggs
• 1/4 tsp salt(optional)
• 1/4 tsp black pepper(optional)
• 2 tbsp fresh cilantro or parsley (chopped)(optional)

Instructions

1. 1

   Prep (10 minutes): Mince the garlic. Rinse and drain the chickpeas. Chop herbs if using.

2. 2

   In a skillet over medium heat, warm the olive oil. Add garlic and cook for 30–60 seconds until fragrant.

3. 3

   Stir in harissa paste, cumin, (optional coriander and paprika), and tomato paste; cook for 1 minute to toast the spices.

4. 4

   Add chickpeas and broth. Simmer gently, stirring occasionally, for 12–15 minutes until the sauce is thick and the chickpeas are jammy.

5. 5

   Stir in lemon juice. Taste and adjust with salt and pepper if needed.

6. 6

   Make two small wells in the chickpea sauce. Crack an egg into each well. Cover and cook 3–5 minutes until the whites are set but the yolks remain runny.

7. 7

   Finish with herbs and serve immediately, spooning eggs and jammy chickpeas together.