Heat the oil in a heavy pot or pan and sauté the vegetables together with the salt, pepper and hot pepper sauce for 2 to 3 minutes.
Add water, chickpeas, coriander, turmeric and stock cube. Bring soup to the boil.
Wash the eggs thoroughly, and add to the pot. Turn down the heat, and simmer for 30 minutes.
Remove eggs, now hard-boiled; peel, slice, and add to the soup. Simmer for another 15 to 20 minutes. Serve over steamed couscous.