Slow-cooked Chickpeas on Toast with Poached Egg


  • 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


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..

Reprinted with permission from Plenty More: Vibrant Vegetable Cooking from London's Ottolenghi by Yotam Ottolenghi, copyright 2014. Published by Ten Speed Press, an imprint of Random House LLC.