Slow-Cooked Chickpeas On Toast With Poached Egg

Slow-Cooked Chickpeas On Toast With Poached Egg
4.5 from 2 ratings
Fill 202 Print
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.
Servings
4
servings
Slow Cooked Chickpeas
Ingredients
  • 1 cup dried chickpeas, soaked in water overnight with 2 teaspoons baking soda
  • 2 tablespoon olive oil
  • 1 onion, coarsely chopped
  • 3 cloves garlic, crushed
  • 1 1/2 teaspoon tomato paste
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon smoked paprika
  • 2 medium red peppers, cut into ¼-inch dice
  • 1 large tomato, peeled and coarsely chopped
  • 1/2 teaspoon sugar
  • 4 slices sourdough bread, brushed with olive oil and grilled on both sides
  • 4 eggs, freshly poached
  • 2 teaspoon za’atar
  • sea salt
  • freshly ground black pepper
Directions
  1. 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.
  2. 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.
  3. 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.
  4. 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.
Recommended