Slow-Cooked Chickpeas On Toast With Poached Egg

Name: Slow-Cooked Chickpeas On Toast With Poached Egg
Ingredients: 1 cup dried chickpeas, soaked in water overnight with 2 teaspoons baking soda; 2 tablespoon 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 teaspoon za’atar; sea salt; freshly ground black pepper

Hannah Hoskins|June 3, 2016 1:55 pm EST

4.5 (2 ratings)

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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.

Servings

4

Ingredients

1 cup dried chickpeas, soaked in water overnight with 2 teaspoons baking soda
2 tablespoon 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 teaspoon 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.