Slow Cooked Chickpeas On Toast


1 rounded cup of Wits End Big Kabuli Chickpeas, soaked overnight in water
1 tablespoon of olive oil
1 onion, coarsely chopped
3 garlic cloves, crushed
1 1/2 teaspoons of tomato paste
1/4 teaspoons cayenne pepper
1/4 teaspoons smoked paprika
2red bell peppers, diced
Salt and freshly ground black pepper, to taste
1 tomato, coarsely chopped
1/2 teaspoon superfine sugar
Sourdough bread
4 eggs
2 tsp. zahtar 


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.

In a food processor, combine 1 tablespoon of the olive oil, the onion, garlic, tomato paste, cayenne, paprika, bell peppers, 1 teaspoon of salt, and black pepper to taste and puree to form a paste.

Wipe out the saucepan used for the chickpeas, return it to the stove over medium heat and add the paste. Fry for 5 minutes, 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 occasionally and adding more water when needed to maintain a sauce-like consistency. Remove the lid and cook 1 hour more; you want the sauce to thicken without the chickpeas becoming dry.

Place a piece of warm toast on each plate and spoon the chickpeas on top. Arrange a poached egg on top, followed by a sprinkle of zahtar and a drizzle of olive oil. Serve immediately. Serves 4.

Recipe sourced from Yotam Ottolenghi