Today is a gray day. And there’s nothing like warm, comforting food when the sun isn’t shining. Today, I created a very tasty dish inspired by a soup I once had in Peru and an Isreali dish I recently saw served on a foodie show.  It’s quick and easy to make and brings the tastebuds to attention!

Toasted Garlic & Chickpea Soup with Eggs

3 T olive oil
5 cloves of macerated garlic
1 T buillion
1 can of rinsed chickpeas
1 small can of tomato paste
1/4 cup of tomato couli
2 cups of water
A few shakes of Tabasco

Brown the garlic in the olive oil. Add remaining ingredients and simmer.

Prepare eggs over easy and place gingerly on top of the chickpeas. Garnish with a little parsley if on hand.

I had mine for brunch. There was leftover soup, so I served that over pasta the next day.