Ottolenghi's Slow-Cooked Chickpeas on Toast
  • 1 cup dried chickpeas, soaked overnight in water and 2 tsp of baking soda
  • 1 tbsp olive oil
  • 1 medium onion, chopped
  • 3 cloves garlic, crushed
  • 1½ tsp tomato paste
  • ¼ tsp cayenne pepper
  • ¼ tsp smoked paprika
  • 2 medium red peppers, diced (about 1¼ cups)
  • 1 can (15 oz) diced tomatoes
  • ½ tsp sugar
  • 4 slices of sourdough or rustic bread, sliced thick, brushed with olive oil, and grilled on both sides
  1. Drain and rinse the chickpeas and place them in a large saucepan with plenty of water. Place over high heat, bring to a boil, skim the surface, and boil five minutes. Drain and set aside.
  2. Place the oil, onion, garlic, tomato paste, cayenne, paprika, red peppers, 1 tsp salt, and some black pepper into a food processor and blitz until a paste forms.
  3. Place the paste into a large saucepan and fry for five minutes, stirring occasionally, then add the tomatoes, sugar, chickpeas, and 1 cup water. Bring to a low simmer, cover the pan, and cook over very low heat for four hours. Stir every so often and add water if needed to maintain a sauce-like consistency.
  4. Remove the lid and cook for a final hour, allowing the sauce to thicken without the chickpeas becoming dry.
  5. Place a piece of grilled toast on a plate and top with the chickpeas. If you like, you can top this with a poached egg drizzled with a bit of olive oil and za'atar.
Recipe by Sprung At Last at