In a mixing bowl, mash the cooked chickpeas using a fork or potato masher until slightly chunky but not pureed.

In a separate bowl, whisk the eggs together with cumin, paprika, salt, and pepper until well combined.

Heat olive oil in a non-stick skillet over medium heat.

Add the mashed chickpeas to the skillet, spreading them out evenly across the pan.

Pour the egg mixture over the chickpeas, ensuring it covers them evenly.

Cook for 4-5 minutes until the edges are set and the bottom is golden brown.

Carefully flip the chickpea egg using a spatula and cook for another 3-4 minutes until the other side is golden and fully cooked.

Slide the chickpea fried egg onto a plate and garnish with fresh herbs if desired before serving.