Slow-Cooked Chickpeas on Toast With Poached Egg

A long, lazy brunch dish, which tastes like the most extravagant Middle Eastern take on baked beans
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Slow Cooked Chickpeas

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This brunch dish takes a long time to cook, but requires no effort on your part, and the results are worth waiting for.

This recipe is courtesy of Yotam Ottolenghi.

4
Servings
82
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1  Cup  dried chickpeas, soaked in water overnight with 2 teaspoons baking soda
  • 2  Tablespoons  olive oil
  • onion, coarsely chopped
  • cloves garlic, crushed
  • 1 1/2  Teaspoon  tomato paste
  • 1/4  Teaspoon  cayenne pepper
  • 1/4  Teaspoon  smoked paprika
  • medium red peppers, cut into ¼-inch dice
  • large tomato, peeled and coarsely chopped
  • 1/2  Teaspoon  sugar
  • slices sourdough bread, brushed with olive oil and grilled on both sides
  • eggs, freshly poached
  • 2  Teaspoons  za’atar
  • Sea salt
  • Freshly ground black pepper

Directions

Drain and rinse the soaked chickpeas, and place them in a large saucepan with plenty of water. Place over high heat, bring to a boil, skim the surface, and boil for 5 minutes. Drain, and set aside.

Place the oil, onion, garlic, tomato paste, cayenne, paprika, red peppers, 1 teaspoon salt, and some black pepper in a food processor, and blitz to form a paste.

Wipe out the chickpea saucepan, place over medium heat, and add the paste. Fry for 5 minutes, stirring occasionally. Add the tomato, sugar, chickpeas, and 1 cup of water. Bring to a low simmer, cover the pan, and cook over very low heat for 4 hours, stirring from time to time, and adding more water when needed to retain a sauce-like consistency. Remove the lid and cook for 1 more hour: The sauce needs to thicken without the chickpeas drying out.

Place a warm piece of bread on each plate, and spoon the chickpeas over the bread. Lay a poached egg on top, sprinkle with za’atar, and drizzle with olive oil. Serve immediately.

Nutritional Facts

Total Fat
8g
11%
Saturated Fat
7g
29%
Carbohydrate, by difference
3g
2%
Protein
1g
2%
Vitamin A, RAE
7µg
1%
Vitamin C, total ascorbic acid
1mg
1%
Calcium, Ca
2mg
0%
Folate, total
1µg
0%
Magnesium, Mg
1mg
0%
Phosphorus, P
36mg
5%
Sodium, Na
28mg
2%
Water
49g
2%

Chickpea Shopping Tip

Legumes are high in a number of nutrients, especially protein and fiber – filling you up with relatively few calories.

Chickpea Cooking Tip

Beans are done when they can be easily mashed with a fork – make sure to test a few in case they have not cooked evenly.