Drain the canned chickpeas and pour them in a sieve. Rinse them thoroughly under cold running tap water and put them aside until needed later. Then add a splash of sunflower oil and the red curry paste to a large non-stick pan.

Stir fry the paste over medium-high heat for 3 minutes until fragrant and sizzling. Add a little splash of water (about 3 tablespoons, don’t make the sauce too runny).

Stir well and then cook the red curry sauce for another 2 minutes. Add the rinsed chickpeas.

Mix well to cover the chickpeas with the red curry sauce. Season with a little pepper and salt to taste. Peel and crumble the hard-boiled eggs. Add them to the chickpeas in the hot pan.

Then stir again and add the chopped onions. Take the pan off the heat.

Stir well and check the seasoning. Add extra pepper or salt to taste if necessary. Finely chop the fresh parsley. Then transfer the chickpea salad to a serving dish. Sprinkle with the chopped parsley and serve.