Spicy Chickpeas with Tahini Yoghurt

Add the leftover Spicy Harissa Chickpeas to a saucepan and warm through.

While the chickpeas are reheating, bring a pan of water to the boil. Drop in the eggs and cook for 6 mins, add to a bowl and place under cold running water for a couple of mins, then peel.

In a small bowl, mix together the tahini and yoghurt. Season with salt to taste.

Spoon the chickpeas into two bowls. Top with a drizzle of the tahini yoghurt, halve the boiled eggs and add on top. Finish with a scattering of toasted sesame seeds and some parsley leaves, plus a drizzle of olive oil.