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Slow-Cooked Chickpeas On Toast

May 2, 2016

We recommend using a sprouted grain bread and coconut palm sugar.

Slow-Cooked Chickpeas On Toast

SERVES

4

PREP TIME

00 min

COOK TIME

00 min

Ingredients

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

Directions

  1. 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.

  2. 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.

  3. 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.

  4. 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.

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