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Place eggs in a small saucepan. Cover with cold water. Bring to a simmer.
When the eggs start simmering, set your timer for 8 minutes.
Meanwhile, heat a frying pan on a medium heat. Add a generous glug of olive oil and cook onions until soft, about 5 minutes.
When the onion is soft, add the curry powder and stir for 15-20 seconds before adding the chickpeas. Continue to cook for another minute or until the chickpeas are warmed through. Season and remove from the heat.
As soon as your timer rings, drain the eggs and transfer to a bowl. Run cold water over the eggs for a minute and then let the eggs sit in the water until cool.
Bash the eggs on the side of your sink to crack the shells, then roll between your hands to help loosen the membrane. Gently peel the membrane and shell from the eggs.
Halve the eggs. Serve on top of the warm chickpeas with the parsley.