Start by draining and rinsing your canned chickpeas under cold water to remove excess sodium. Pat them dry with a clean kitchen towel.

In a non-stick skillet, heat about two tablespoons of extra virgin olive oil over medium heat until it shimmers.

Add the dried chickpeas to the hot oil in a single layer and sauté for 5-7 minutes until golden brown and crispy.

Introduce minced garlic and cumin to the skillet, sauté for about 1 minute until fragrant.

Create space in the skillet, crack the eggs directly into the hot skillet, season with salt and pepper, and cook for 3-4 minutes.

Transfer crispy chickpeas topped with fried eggs onto serving plates and garnish with fresh herbs if desired.