Slow Cooked Chickpeas on Toast

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

220g chickpeas

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

To Serve

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.

The ingredients

The ingredients

Blitz to a paste

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.

fry the paste in a large pan

fry the paste in a large pan

simmer for 5 hours.... yep 5 hours!

simmer for 5 hours…. yep 5 hours!

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.

serve on toast with a poached egg... yum!

serve on toast with a poached egg… yum!



2 thoughts on “Slow Cooked Chickpeas on Toast

  1. Mmm, delicious! What a coincidence–my birthday was yesterday and I, too, got an Ottolenghi cookbook 🙂 I’m super excited if not a bit overwhelmed about starting to cook through it, but the pictures are so gorgeous and I love the front table of contents, it’ll be easy to get started once I muster up some confidence.

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