Roman Warm Chickpea Bowl with Soft Egg and Pumpkin-Seed Gremolata

Instructions

1. 01

   Bring a small saucepan of water to a gentle simmer. Lower the egg in and cook for exactly 6 minutes 30 seconds. Move to a bowl of cold water and peel once cool.

2. 02

   Toast the pumpkin seeds in a dry pan over medium heat for 90 seconds, until they pop and smell nutty. Transfer to a small bowl.

3. 03

   In the same pan, warm the olive oil over medium heat. Add the garlic and rosemary and sizzle for 30 seconds until fragrant — don't let the garlic brown.

4. 04

   Add the chickpeas and cherry tomatoes to the pan with a pinch of salt. Toss for 2 minutes until the chickpeas are warmed through and the tomatoes blister slightly.

5. 05

   Combine the toasted pumpkin seeds with the parsley, lemon zest, and a pinch of salt — this is the gremolata.

6. 06

   Tip the chickpeas and tomatoes into a shallow bowl. Halve the soft-boiled egg lengthwise and lay it on top. Spoon the pumpkin-seed gremolata over the dish, finish with the lemon juice, black pepper, and red pepper flakes if using.