Step 1

Set a cast iron skillet or griddle over medium-high heat. Drizzle a little extra virgin olive oil over the bread slices. When the skillet is hot, arrange the bread in it (oiled side down).

Step 2

Let the bread toast in the skillet for about a minute or until the bottom turns a nice golden-brown color. Drizzle a little more extra virgin olive oil on the top part of the bread and flip it over. Allow the bread to toast on the second side for about a minute or so. (You may need to toast the bread in batches, depending on the size of your skillet). Transfer the bread to a plate.

Step 3

Remove it from the heat for about 2 minutes and allow it to cool slightly before adding the chickpeas (otherwise, the chickpeas will pop all over the place).

Step 4

When the skillet is ready, return the skillet to a burner set over medium heat. Add about 2 tablespoons extra virgin olive oil.

Step 5

When the oil is shimmering, add the chickpeas, garlic, onions, and chopped tomato. Season with a good dash of kosher salt, the cumin, and Aleppo pepper. Cook, stirring occasionally until warmed through (about 3 to 5 minutes). Carefully taste and adjust seasoning to your liking.

Step 6

Turn the heat off and, using the back of a fork or a potato masher, gently smash the chickpeas.

Step 7

Top the toasted bread with the smashed chickpeas and add a slice or two of the hardboiled eggs on top. Finish with a little parsley and a drizzle of extra virgin olive oil. Enjoy warm or at room temperature.