Entrées

Slow-cooked Chickpeas on Toast with Poached Egg

Ingredients

1 cup dried chickpeas
3 tablespoons olive oil, divided use plus 1 tablespoon to finish
1 medium onion, coarsely chopped
3 cloves garlic, crushed
1½ teaspoons tomato paste
¼ teaspoon cayenne pepper
¼ teaspoon smoked paprika
2 medium red bell peppers, diced
1 beefsteak tomato, peeled and coarsely chopped
½ teaspoon superfine sugar
4 slices sourdough bread
4 eggs, poached
2 teaspoons za’atar
Salt and black pepper

Preparation

Soak chickpeas overnight in water with 2 teaspoons baking soda. Drain, rinse, cover with water and cook over high heat, 5 minutes. Drain and set aside.

Combine 2 tablespoons oil, onion, garlic, tomato paste, cayenne, paprika, red peppers, 1 teaspoon salt and some black pepper in a food processor, puree. Cook 5 minutes; add tomato, sugar, chickpeas and a scant 1 cup water. Cover and simmer low 4 hours, stirring occasionally.

Remove lid and cook final hour to thicken.

Grill bread and brush with 2 tablespoons olive oil. Spoon chickpeas over bread, top with egg, sprinkle of za’atar and drizzle with remaining olive oil. Makes 4 servings..