4.5
2 ratings

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
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.

Ingredients

  • 1 Cup dried chickpeas, soaked in water overnight with 2 teaspoons baking soda
  • 2 Tablespoons 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 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
Servings4
Calories Per Serving738
Total Fat18g27%
Sugar18gN/A
Saturated3g17%
Cholesterol160mg53%
Protein32g65%
Carbs115g38%
Vitamin A188µg21%
Vitamin B120.4µg6.4%
Vitamin B60.8mg38.7%
Vitamin C87mg100%
Vitamin D0.9µg0.2%
Vitamin E3mg17%
Vitamin K18µg23%
Calcium154mg15%
Fiber12g48%
Folate (food)417µgN/A
Folate equivalent (total)575µg100%
Folic acid93µgN/A
Iron9mg51%
Magnesium109mg27%
Monounsaturated8gN/A
Niacin (B3)8mg42%
Phosphorus400mg57%
Polyunsaturated4gN/A
Potassium895mg26%
Riboflavin (B2)1mg57.3%
Sodium934mg39%
Sugars, added0.5gN/A
Thiamin (B1)1mg88%
Zinc4mg25%
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