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

If using dried chickpeas, place them in a bowl or other container, add 5 to 6 cups (1.2 to 1.4 L) water, cover, and refrigerate overnight. The next day, drain and rinse the chickpeas. In a medium saucepan, bring the chickpeas and about 6 cups (1.4 L) fresh water to a boil over high heat. Reduce the heat to medium-low and simmer for 1 to 1 1/2 hours, or until the chickpeas are tender. Remove from the heat, drain, and set aside. If using canned chickpeas, drain, rinse under cold running water, and set aside.

In the stockpot, heat 1 tablespoon of the vegetable oil over high heat until hot. Add the spinach, reduce the heat to medium-high, and cook, stirring frequently, for 2 to 3 minutes, or until the spinach wilts. Season with 1/4 teaspoon each salt and pepper, transfer to a small bowl, and set aside.

In the same pot, heat 2 tablespoons vegetable oil over medium-high heat until hot. Add the onion and garlic and reduce the heat to medium. Cook, stirring frequently, for 3 to 4 minutes, or until the onion is translucent.

Add the chickpeas, carrot, zucchini, yellow squash, bell pepper, cumin, and turmeric and cook over medium heat, stirring frequently, for about 5 minutes. Add the stock, raise the heat to high, and bring to a boil. Reduce the heat to low and add 1 3/4 teaspoon salt and 1/4 teaspoon pepper.

Stir in the couscous and turn off the heat. Cover the pot and leave on the stove for 5 minutes. Remove the cover and fluff up the couscous with a fork. Replace the cover and let sit for another 5 minutes. Remove the cover and fluff up the couscous again. Taste the couscous. If too chewy, cover and let stand for another 5 minutes.

While the couscous is steaming, chop the reserved spinach and drain off any excess liquid. Set aside.

In a small bowl, stir together the yogurt,harissa, and 1/2 teaspoon salt until well blended. Set aside.

When the couscous is done, add the spinach, cilantro, and mint and stir to combine. Divide the couscous equally among six shallow bowls and set aside in a warm spot.

In a large skillet, heat the remaining 1 tablespoon oil over medium heat. Working in batches if necessary to prevent crowding, carefully crack each egg directly into the pan, keeping the yolk intact. Season each egg with a pinch each of salt and pepper. Pour 1 to 2 tablespoons water into the pan, cover, and cook for 3 to 4 minutes, or until the tops of the egg whites are opaque and set and the yolks are still runny. Using a spatula, top each serving of couscous with an egg. Repeat with the remaining eggs if cooking in batches.

Garnish each bowl with a generous spoonful of the yogurt and a lime wedge before serving, and pass the remaining yogurt at the table. The lime and theharissayogurt are crucial condiments to the couscous, so make sure everyone uses both!