Place eggs in a single layer in a small pot, cover with cold water and add a teaspoon of baking soda. On “high,” bring the eggs to a boil. As soon as the water starts to boil, remove the pan from the heat, cover, and let sit for 12 minutes (use a timer). Strain out the water from the pot, fill the pot with cold water and a handful of ice cubes to cool the eggs down. Once cooled, set aside.

Crush garlic and leave it on a chopping board for 10 minutes. Warm 2 tbsp olive oil in a large pot over medium heat and cook the onion in it for 5 minutes, until soft and translucent. Add garlic and cumin and cook, stirring constantly, for a minute.

Add chickpeas and water or stock, bring to the boil, cover and simmer for 10 minutes. While the chickpeas are simmering, chop tomatoes, peppers, jalapeno and cilantro and peel the cooled eggs. After 10 minutes, remove pot form heat and add chopped vegetables, lemon juice, olive oil and chermoula to the chickpeas. Stir and season to taste with salt and pepper; stir in chopped cilantro.

Serve in individual bowls, topped with quartered eggs and a small dish of harissa for anyone who wants some extra heat.