Chickpeas are no longer a boring food with these slow-cooked chickpea toasts. In this recipe, spices like cayenne and paprika give it a real kick. Top it with an egg for a more balanced meal. We recommend using a sprouted grain bread and coconut palm sugar.
- Rounded 1 cup dried chickpeas, soaked in water overnight with 2 teaspoons baking soda
- 1 tablespoon olive oil, plus 1 tbsp to finish
- 1 medium onion, coarsely chopped (about 1 cup)
- 3 cloves garlic, crushed
- 1 ½ teaspoons tomato paste
- ¼ teaspoon cayenne pepper
- ¼ teaspoon smoked paprika
- 2 medium red peppers, cut into ¼-inch dice (about 1 ¼ cups)
- 1 beefsteak tomato, peeled and coarsely chopped (1 ⅔ cups)
- ½ teaspoon superfine sugar
- 4 slices sourdough bread brushed with olive oil and grilled on both sides
- 4 eggs, freshly poached
- 2 teaspoons za’atar
- Salt and black pepper
- Drain and rinse the 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, return it to the stove over medium heat, and add the paste. Fry for 5 minutes (there’s enough oil there to allow for this), stirring occasionally, before adding the tomato, sugar, chickpeas, and a scant 1 cup 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 a final hour: the sauce needs to thicken without the chickpeas becoming dry.
- Place a piece of warm grilled bread on each plate and spoon the chickpeas over the bread. Lay a poached egg on top, followed by a sprinkle of za’atar and a drizzle of oil. Serve at once.