Poached eggs with harissa chickpeas and garlic yogurt

Method

1. Crush the garlic into a bowl. Mix in the yogurt and lemon juice. Season and set aside.
2. Drain and rinse the chickpeas, then tip into a pan. Add the stock and simmer over a medium heat for 4 minutes. Drain the chickpeas, return to the pan, then add the spinach and harissa. Coarsely chop the olives, then add to the pan.
3. Meanwhile, bring a large, deep pan of water to the boil. Lower the heat to a simmer, crack the eggs one by one into a ramekin, then slide each one gently into the pan. Poach for 3-4 minutes until the whites have set.
4. Chop the parsley, then stir three-quarters through the chickpeas. Divide among 4 plates, then top each with a poached egg. Season, sprinkle with the remaining parsley, then serve with the yogurt.