Braised Chickpeas and Vegetables with Couscous Harissa Yogurt and Soft Eggs from Flour Too

Ingredients

• 2/3 cup (120 grams) dried chickpeas, or one 15-ounce (430-gram) can chickpeas
• 4 tablespoons (60 ml) vegetable oil
• 8 ounces (225 grams) spinach, tough stems removed
• Kosher salt
• Freshly ground black pepper
• 1 medium onion, cut into 1/2-inch (12-mm) pieces
• 3 garlic cloves, smashed and minced
• 1 medium carrot, peeled and cut into 1/2-inch (12-mm) pieces
• 1 medium zucchini, trimmed, quartered lengthwise, and cut crosswise into 1/2-inch (12-mm) pieces
• 1 medium yellow squash, trimmed, quartered lengthwise, and cut crosswise into 1/2-inch (12-mm) pieces
• 1 medium red bell pepper, cut into 1-inch (2.5-cm) pieces
• 1 teaspoon ground cumin
• 1 1/2 teaspoons ground turmeric
• 1 1/2 cups vegetable stock
• 1 cup (180 grams) couscous
• 3/4 cup (180 grams) plain full-fat Greek yogurt
• 1/4 cup (60 grams) harissa paste
• 1/2 cup (30 grams) chopped fresh cilantro
• 1/2 cup (30 grams) chopped fresh mint
• 6 large eggs
• 1 lime, cut into 6 wedges

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