Crispy chickpeas roasted until golden, coated with smoky-spicy harissa, and topped with a runny egg — this dish is comfort food with a fiery twist. Every bite brings a contrast of textures: crunchy chickpeas, creamy yolk, and the bold kick of North African flavors.
It’s a perfect option for brunch, lunch, or even a quick dinner. With minimal ingredients and simple cooking steps, you can prepare this recipe in under 40 minutes. Served alongside warm bread or fries, it feels indulgent yet wholesome, making it ideal for both casual meals and sharing with friends.
Cooking roasted chickpeas with harissa and eggs isn’t just about preparing a meal — it’s about creating an experience. The aroma of spiced chickpeas roasting in the oven fills the kitchen with warmth, while the vibrant red of harissa paste immediately awakens the senses.
This recipe is also wonderfully versatile. Whether you’re cooking for your family, entertaining guests, or making yourself a comforting solo dinner, it adapts easily. Children enjoy the crisp texture of the chickpeas, while adults appreciate the bold, smoky depth of flavor. It’s a dish that bridges simple everyday cooking with a touch of gourmet flair.
Beyond taste, it’s also a nutritious choice. Chickpeas are rich in plant-based protein and fiber, keeping you fuller for longer. Combined with eggs, the meal offers a complete balance of protein, healthy fats, and essential vitamins — all in one bowl. Healthy, hearty, and easy to prepare, this dish truly delivers on every front.
Good food is not just about taste — it’s about the memories it creates and the comfort it brings.
– Chef A. Morgan
Cooking with roasted chickpeas and harissa is a celebration of flavors that have traveled across cultures and kitchens. Harissa, a fiery chili paste from North Africa, has long been a cornerstone of traditional cooking — bold, smoky, and full of character. When combined with the humble chickpea, a legume loved worldwide for its versatility, it creates a dish that feels both rustic and gourmet at the same time.
What makes this recipe truly shine is the way the textures and flavors come together. The chickpeas roast until crunchy and nutty, the harissa adds a smoky depth and heat that lingers on the palate, and the egg on top brings a luxurious silkiness that balances everything out. The first bite hits you with spice, the second with comfort, and by the third you realize you’re eating something wholesome yet indulgent.
Beyond taste, this dish speaks of nutrition and simplicity. Chickpeas are a powerhouse of plant-based protein, iron, and fiber, making them a favorite in health-conscious diets. Eggs add not only richness but also essential amino acids, transforming the meal into a complete source of energy. It’s food that works as hard for your body as it does for your cravings.
There’s also a sense of occasion in preparing this recipe. The sizzling sound of chickpeas coming out of the oven, the vibrant aroma of harissa blooming in olive oil, and the bright contrast of a runny yolk breaking over the plate — all these details turn the act of cooking into an experience worth savoring.
The beauty of roasted chickpeas lies in their ability to transform from something simple into something extraordinary with just a few spices and a hot oven. Tossed in cumin, paprika, and olive oil, they emerge golden and crisp, carrying a nutty aroma that fills the kitchen. Adding harissa to the mix elevates them even further — smoky, fiery, and slightly tangy, this chili paste has long been a flavor powerhouse in North African cuisine. Paired with eggs, it turns into a complete meal that’s not only satisfying but also balanced in nutrition, offering protein, fiber, and healthy fats all on one plate.
What makes this recipe special is its versatility. It can be served as a hearty breakfast, a quick lunch, or a light dinner. Pair it with fresh salad greens for a wholesome option, or enjoy it with warm bread for something more indulgent. The runny yolk of the egg acts like a sauce, coating every chickpea and adding richness that ties the dish together beautifully. Whether you’re cooking for yourself, for family, or for guests, this is the kind of recipe that impresses without demanding too much effort — rustic in preparation but restaurant-worthy in flavor and presentation.
Roasted Chickpea & Harissa With Egg
- Prep Time: 15 Min.
- Serves: 2
- Cooking Time: 25 Min.
Main Ingredients
2 cups cooked chickpeas (or 1 can, drained & rinsed)
2 tbsp harissa paste (mild or hot, as preferred)
2 tbsp olive oil, divided
1 tsp ground cumin
½ tsp smoked paprika
1 small red onion, thinly sliced
2 garlic cloves, minced
Salt and black pepper, to taste
2–4 large eggs (depending on servings)
1 tbsp fresh lemon juice
2 tbsp chopped parsley or cilantro
Dressing
¼ cup crumbled feta cheese (optional)
Lemon wedges
Warm pita bread or slices of sourdough
1 tbsp toasted sesame seeds or dukkah (optional)
½ avocado, sliced (optional, for creaminess)
Instruction
- Preheat the oven: Set oven to 200°C (400°F). Pat chickpeas dry with a clean towel — dryness is the key to crisping.
- Season & roast: Spread chickpeas on a baking tray. Toss with 1½ tbsp olive oil, cumin, paprika, salt, and pepper. Roast for 18–22 minutes, shaking the tray halfway, until golden and crunchy.
- Prepare aromatics: In a skillet, heat the remaining olive oil. Sauté onion for 3–4 minutes until soft, then add garlic and cook for 30 seconds.
- Make the harissa glaze: Stir in the harissa paste with 2–3 tbsp water. Let it bubble for 1 minute, then finish with lemon juice for brightness.
- Combine chickpeas: Add roasted chickpeas to the skillet, tossing until evenly coated with the harissa sauce. Mix in half of the parsley.
- Cook the eggs: Fry or poach eggs until whites are set but yolks remain runny. Season lightly with salt and pepper.
- Assemble & serve: Plate harissa-coated chickpeas, top with eggs, sprinkle with feta, sesame seeds, and remaining parsley. Serve warm with bread and lemon wedges.
Notes
Adjust spice: Harissa heat can vary widely. Start small and add more if you enjoy extra spice.
Extra crispy tip: Peel chickpea skins before roasting and spread them in a single layer to avoid steaming.
Meal prep: Roast chickpeas up to 2 days ahead; reheat in the oven before tossing with harissa.
Diet-friendly: Skip feta for dairy-free, skip eggs for vegan. Add grilled halloumi or tofu for extra protein.
Flavor variation: Add a spoonful of yogurt-tahini sauce for a cooling contrast to the harissa heat.
The combination of roasted chickpeas, smoky harissa, and runny eggs makes this recipe more than just a quick meal — it’s a dish that feels complete and comforting every single time. Every bite balances spice with creaminess, crunch with softness, making it a perfect example of how simple ingredients can be elevated with the right cooking technique. The aroma of roasted spices lingers in the air, and the bright colors on the plate make it as appealing to look at as it is to eat.
This recipe is ideal for any time of day. Serve it as a hearty breakfast with bread, as a satisfying lunch with salad, or as a light dinner paired with roasted vegetables. It’s flexible, wholesome, and nourishing, with flavors bold enough to impress yet comforting enough to enjoy regularly. Whether cooked for yourself, your family, or friends, roasted chickpeas with harissa and egg is the kind of recipe that will quickly become a staple in your kitchen.
