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.
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.