Ingredients

• 2 (15 ounce) cans chickpeas, drained
• 4 hard-boiled eggs
• 3 1/2 ounces raisins
• 1 large onion, chopped finely
• 1 tablespoon flour
• 2 garlic cloves
• 1 tablespoon tomato paste
• 1 1/2 cups vegetable stock
• 1 2/3 ounces roasted almonds (whole or flaked)
• 1 tablespoon parsley, chopped

Instructions

1. Heat some olive oil in a pot. Fry onion over low heat for about 10 minutes.

2. Meantime leave the raisins to soak in cold water and cut the eggs in half.

3. In a mortar, coarsley grind together the almonds, garlic and parsley

4. Add the flour to the onion and cook 1 min stirring all the time.

5. Add stock, tomato paste and ground almond mixture to onions. Cook slowly 10min stirring frquently.

6. Add the chickpeas and the drained raisins and cook a further 10 mins stirring frequently. Add more stock if it looks too dry.

7. Put eggs on top and heat through.