Chickpeas with Spiced Tomato Sauce, Carrot & Preserved Lemon Salad & Poached Eggs

Place the tomato sauce, currants and chickpeas in a large pan over medium-high heat and bring to a simmer. Once warmed, spoon into four individual serving bowls.

Then place a tablespoon of yogurt in the center of each bowl and place a poached egg on top.

Finally, drape a quarter of carrot salad around each egg and season the egg with sea salt. Serve immediately.

Place all ingredients in a large pot. Cover with water (bring the water level up to 2- to 3-inches above the beans).

Bring to a boil and then reduce to a simmer; simmer, partly covered, until chickpeas are fully tender.

Let cool in their cooking liquid; when cool, strain chickpeas and discard the onion, garlic, bay leaves and kombu. Set aside.

Warm olive oil over medium-low heat and sweat onions and garlic until fully softened but not colored.

Add the garam masala, stir well, and raise the heat to medium; sauté for 1 to 2 minutes until spices are toasted and fragrant.

Crush tomatoes by hand, then add tomatoes and all their juices to the pan. Stir well and simmer until tomato liquid reduces by half and flavors are fully combined.

Remove from heat, stir in orange juice, and season well with salt. Set aside.

In a blender, blend the preserved lemons, lemon juice, mustard, water, sugar and a pinch of salt until smooth.

With the motor running, drizzle in olive oil until emulsified. Taste and adjust seasoning as needed.

Use a peeler to shave the carrots into thin ribbons. Toss shaved carrots with preserved lemon dressing until evenly coated. Right before plating, toss with a handful of mint and cilantro leaves.