Preheat you oven to 180°C. Start by marinating your chickpeas in the olive oil, honey, garlic, ginger, cayenne, cumin and coriander for as much time as you have. When you're ready to start cooking spread your asparagus onto a baking tray with some olive oil, salt and pepper and place in the oven for 20 minutes.
While the asparagus is cooking heat a frying pan over medium high heat then tip the chickpeas and marinade in and allow to sizzle for a few minutes. Add the butter and some salt and pepper and cook for a few more minutes until the butter is fully melted and the garlic starts to brown.
Add the chilli powder and turmeric and stir through the chickpeas. Pour in the coconut milk and allow to come to a simmer for a few minutes.
While that's happening poach your eggs for a couple of minutes then serve the chickpeas over rice or some other grain topped with a poached egg and the roasted asparagus.