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


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.


  • 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.