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

Shutterstock

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.

4
Servings
738
Calories Per Serving
Deliver Ingredients

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.

Chickpea Shopping Tip

Legumes are high in a number of nutrients, especially protein and fiber – filling you up with relatively few calories.

Chickpea Cooking Tip

Beans are done when they can be easily mashed with a fork – make sure to test a few in case they have not cooked evenly.

Nutritional Facts

Total Fat
18g
27%
Sugar
18g
N/A
Saturated Fat
3g
17%
Cholesterol
160mg
53%
Protein
32g
65%
Carbs
115g
38%
Vitamin A
188µg
21%
Vitamin B12
0.4µg
6.4%
Vitamin B6
0.8mg
38.7%
Vitamin C
87mg
100%
Vitamin D
0.9µg
0.2%
Vitamin E
3mg
17%
Vitamin K
18µg
23%
Calcium
154mg
15%
Fiber
12g
48%
Folate (food)
417µg
N/A
Folate equivalent (total)
575µg
100%
Folic acid
93µg
N/A
Iron
9mg
51%
Magnesium
109mg
27%
Monounsaturated
8g
N/A
Niacin (B3)
8mg
42%
Phosphorus
400mg
57%
Polyunsaturated
4g
N/A
Potassium
895mg
26%
Riboflavin (B2)
1mg
57.3%
Sodium
934mg
39%
Sugars, added
0.5g
N/A
Thiamin (B1)
1mg
88%
Zinc
4mg
25%