- 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
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.