Slow-Cooked Chickpeas On Toast

Name: Slow-Cooked Chickpeas On Toast
Ingredients: Rounded 1 cup dried chickpeas, soaked in water overnight with 2 teaspoons baking soda; 1 tablespoon olive oil, plus 1 tbsp to finish; 1 medium onion, coarsely chopped (about 1 cup); 3 cloves garlic, crushed; 1 ½ teaspoons tomato paste; ¼ teaspoon cayenne pepper; ¼ teaspoon smoked paprika; 2 medium red peppers, cut into ¼-inch dice (about 1 ¼ cups); 1 beefsteak tomato, peeled and coarsely chopped (1 ⅔ cups); ½ teaspoon superfine sugar; 4 slices sourdough bread brushed with olive oil and grilled on both sides; 4 eggs, freshly poached; 2 teaspoons za’atar; Salt; black pepper

cleanplates.com

We recommend using a sprouted grain bread and coconut palm sugar.

View full recipe on cleanplates.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at cleanplates.com.

Share this recipe:

Cooking tools:

Saucepan
Stove
Food processor
Chef's knife
Cutting board
Measuring cup
Measuring spoon
Wooden spoon
Grill pan
Pastry brush
Slotted spoon
Pot lid
Plate
Fine-mesh sieve
Colander
Spoon
Kitchen timer

Ingredients

Rounded 1 cup dried chickpeas, soaked in water overnight with 2 teaspoons baking soda
1 tablespoon olive oil, plus 1 tbsp to finish
1 medium onion, coarsely chopped (about 1 cup)
3 cloves garlic, crushed
1 ½ teaspoons tomato paste
¼ teaspoon cayenne pepper
¼ teaspoon smoked paprika
2 medium red peppers, cut into ¼-inch dice (about 1 ¼ cups)
1 beefsteak tomato, peeled and coarsely chopped (1 ⅔ cups)
½ teaspoon superfine sugar
4 slices sourdough bread brushed with olive oil and grilled on both sides
4 eggs, freshly poached
2 teaspoons za’atar
Salt
black pepper