date:Nov 27, 2013
Ingredients
2 tbsp olive oil
1 onion, chopped
2 garlic cloves, grated
1 tbsp ground cumin
1 red capsicum, finely diced
800g chickpeas, drained and rinsed
400g canned tomatoes, chopped
750ml chicken or vegetable stock
Sea salt and pepper
500g silverbeet leaves, washed
2 tbsp harissa paste
4 thick slices sourdough bread
2 hard-boiled eggs, each cut into 6 wedges
1 tbsp salted capers, rinsed
Extra virgin olive oil for serving
2 tbsp coriander leaves
Method
1. Heat oil in a large pan and cook