- 4
Ingredients
- 1 rounded cup (7 oz./220 g) dried chickpeas, soaked overnight in water to cover mixed with 2 tsp. baking soda
- 1 Tbs. olive oil, plus more for drizzling
- 1 onion, coarsely chopped
- 3 garlic cloves, crushed
- 1 1/2 tsp. tomato paste
- 1/4 tsp. cayenne pepper
- 1/4 tsp. smoked paprika
- 2 red bell peppers, cut into 1/4-inch (6-mm) dice
- Salt and freshly ground black pepper, to taste
- 1 beefsteak tomato, peeled and coarsely chopped
- 1/2 tsp. superfine sugar
- 4 slices sourdough bread, brushed with olive oil and toasted on both sides
- 4 Poached Eggs
- 2 tsp. zahtar
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Preparation
Step 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 for 5 minutes. Drain and set aside.
In a food processor, combine 1 Tbs. of the olive oil, the onion, garlic, tomato paste, cayenne, paprika, bell peppers, 1 tsp. salt, and black pepper to taste and puree to form a paste.
Wipe out the saucepan used for the chickpeas, return it to the stove over medium heat and add the paste. Fry for 5 minutes, stirring occasionally, before adding the tomato, sugar, chickpeas and a scant 1 cup (7 fl. oz./200 ml) water. Bring to a low simmer, cover the pan and cook over very low heat for 4 hours, stirring occasionally and adding more water when needed to maintain a sauce-like consistency. Remove the lid and cook 1 hour more; you want the sauce to thicken without the chickpeas becoming dry.
Place a piece of warm toast on each plate and spoon the chickpeas on top. Arrange a poached egg on top, followed by a sprinkle of zahtar and a drizzle of olive oil. Serve immediately. Serves 4.