Spicy Chickpeas with Tahini Yoghurt

Start by making the spicy chickpeas. Peel and finely slice the garlic. Place a saucepan over a medium-high heat and add a tbsp of olive oil. Poke the cherry tomatoes with the tip of a knife, this will encourage them to pop!

Add the sliced garlic and cherry tomatoes to the pan and stir for 1 min, they should start to burst. Add the harissa paste and the can of cherry tomatoes. Bubble on a medium heat for 15 - 20 mins.

Throw in the whole jars (or tins) of chickpeas along with their liquid. Add the stock cube and turn up the heat to high. Use a potato masher or fork to crush the mix a bit- this will help thicken the sauce a little. Simmer for 5-10 mins until nicely warmed through, then add the juice of half the lemon and season to taste. Optional: if you're batch cooking the spicy chickpea base for the week, portion it out into Tupperware containers now.

While the chickpeas are simmering, 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 the eggs.

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.