This is a lovely little dinner that can be made using the batch-cooked Spicy Harissa Chickpeas. It's easy to make and equally as delicious. Enjoy.
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Serves
2
Third of the Spicy Harissa Chickpea Base
Eggs
Yoghurt
Tahini
Toasted Sesame Seed
Parsley
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Elena Silcock
Elena Silcock is the Managing food editor at Mob. She's also a food writer, chef and food stylist who has worked for various brands including BBC Good Food and Olive Magazine as well as in the kitchens of restaurants in both London and Copenhagen.
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Notes (2)
D
Dorothy C.
2 months ago
Delicious - served with flatbreads (SR flour, baking powder, yoghurt: recipe from Mob). Hard to impress son was impressed.
J
Jodie B.
3 months ago
The chickpeas tasted like cardboard, don’t know what I did wrong
D
Dorothy C.
2 months ago
Try using Bold Beans chickpeas, or the Spanish jarred ones from Lidl: they make a big difference and are worth the extra.
Elena Silcock
Elena Silcock is the Managing food editor at Mob. She's also a food writer, chef and food stylist who has worked for various brands including BBC Good Food and Olive Magazine as well as in the kitchens of restaurants in both London and Copenhagen.