I got the Ottolenghi Jerusalem recipe book for my birthday this year and love it! I am constantly flicking through it looking for new things to cook but also to learn more about Jerusalem ( I am desperate to go to Israel!) Now it’s not just the recipe book that is great, I regularly make the Ottolenghi recipes from the Guardian website, or stop by one of his cafe/ restaurants…. oh and I follow him on Twitter…. ok, I am now starting to think that I may be stalking Yotam Ottolenghi… ooops!
So one recipe that I found recently on the Guardian website by the delightful Mr Ottolenghi is slow cooked chickpeas. Now there is a warning that comes with this recipe – they take 5 hours to make… yes that is right 5 hours! But they are totally worth it. They are an alternative to baked beans and have a nice little spicy kick to them. Pick a Sunday afternoon, put them onto cook and go about your chores!
Ingredients – serves 4
1 tbsp olive oil
1 medium onion roughly chopped
3 garlic cloves crushed
1 1/2 tsp tomato puree
1/4 tsp cayenne pepper
1/4 tsp smoked paprika
2 small red peppers chopped
1 beef tomato roughly chopped
1/2 tsp sugar
4 slices sour dough brushed with oil and grilled
4 poached eggs
1 tsp Steenbergs za’atar
1. Put the oil, onion, garlic, tomato puree, cayenne pepper, paprika and peppers in a food processor, season and blitz to a paste.
2. Put the paste in a pan and fry for five minutes, then add the tomato, sugar, chickpeas and 200ml of water. Bring to a low simmer, cover and cook on a very low heat for four hours, stirring from time to time and adding water as necessary.
3. Remove the lid and cook for the final hour uncovered. The sauce needs to thicken without the chickpeas becoming dry.
4. To serve, grill the sourdough bread and poach the eggs. Place the chickpeas on top of the bread and top with the poached eggs and sprinkle with za’atar! The chickpeas keep well in the fridge for a few days so you can make this ahead of time and serve when needed.