Ottolenghi Slow-cooked Chickpeas on Toast | Brunch Recipe

Name: Ottolenghi Slow-cooked Chickpeas on Toast | Brunch Recipe
Ingredients: 220g medium-sized dried chickpeas, soaked overnight in plenty of cold water with 2tsp bicarbonate of soda; 1 tbsp olive oil, plus 1 tbsp to finish; 1 medium (140g) onion, roughly chopped; 3 garlic cloves, crushed; 1½ tsp tomato purée; ¼ tsp cayenne pepper; ¼ tsp smelled paprika; 2 medium (180g) red peppers, cut roughly into 0.5cm dice; 1 (300g) beef tomato, peeled and roughly chopped; ½ tsp caster sugar; 4 slices of sourdough, brushed with olive oil and grilled on both sides; 4 eggs, poached; 2 tsp za’atar; salt and black pepper

thehappyfoodie.co.uk

An elevated beans on toast, Ottolenghi's slow-cooked chickpeas on toast with poached egg is the ultimate decadent brunch dish.

View full recipe on thehappyfoodie.co.uk

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Ingredients

220g medium-sized dried chickpeas, soaked overnight in plenty of cold water with 2tsp bicarbonate of soda
1 tbsp olive oil, plus 1 tbsp to finish
1 medium (140g) onion, roughly chopped
3 garlic cloves, crushed
1½ tsp tomato purée
¼ tsp cayenne pepper
¼ tsp smelled paprika
2 medium (180g) red peppers, cut roughly into 0.5cm dice
1 (300g) beef tomato, peeled and roughly chopped
½ tsp caster sugar
4 slices of sourdough, brushed with olive oil and grilled on both sides
4 eggs, poached
2 tsp za’atar
salt and black pepper