Slow-Cooked Chickpeas On Toast - Clean Plates

Name: Slow-Cooked Chickpeas On Toast - Clean Plates
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 and black pepper

cleanplates.com

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

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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 and black pepper