Sunday, May 15, 2016

Ottolenghi's Slow-Cooked Chickpeas on Toast with Poached Egg

Yotam Ottolenghi is one of the most inspirational chefs of our time. He creates the most exotic dishes, full of unique textures and flavors, causing us to think outside of the box and be more creative in our own kitchens. I recently received a copy of his book, Plenty More , and was instantly drawn to his recipe for Slow-Cooked Chickpeas on Toast with Poached Egg. As a lover of chickpeas, this dish begged to be made first.

Weekday mornings are a struggle.  Breakfast needs to be quick.  This recipe is the answer to those mornings. A spicy mix of chickpeas, slow-cooked to perfection, served over a crisp slice of toast topped off with a very inviting poached egg that is oozing with glorious egg yolk. I'm pretty sure this is the perfect way to start a random weekday morning. Make this over the weekend and pop it in the fridge. In the morning all you'll need to do is reheat the chickpeas while you make some toast and an egg, and you're all set! A special and inspiring way to start your day before you head out the door.

Slow-Cooked Chickpeas on Toast with Poached Egg
Adapted from Plenty More
by Yotam Ottolenghi
Serves 4

Rounded 1 cup chickpeas, soaked in water overnight with 2 teaspoons baking soda
1 tablespoon olive oil, plus 1 tablespoon to finish
1 medium onion, coarsely chopped (1 cup)
3 cloves garlic, crushed
1-1/2 teaspoons tomato paste
1/4 teaspoon cayenne pepper
1/4 teaspoon smoked paprika
2 medium red peppers, cut into1/4 inch dice
1 beefsteak tomato, peeled and coarsely chopped
1/2 teaspoon superfine sugar
4 slices sourdough bread, brushed with olive oil and grilled on both sides
4 eggs, freshly poached
2 teaspoons za'tar
salt and black pepper, to taste

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.

Place the oil, onion, garlic, tomato paste, cayenne, paprika, red peppers, 1 teaspoon salt, and some black pepper in a food processor and blitz to form a paste.

Wipe out the chickpea saucepan, return it to the stove over medium heat, and add the paste. Fry for 5 minutes (there's enough oil there to allow for this), stirring occasionally, before adding the tomato, sugar, chickpeas, and a scant 1 cup water.  Bring to a low simmer, cover the pan, and cook over very low heat for 4 hours, stirring from time to time and adding more water when needed to retain a sauce-like consistency. Remove the lid and cook for a final hour; the sauce needs to thicken without the chickpeas becoming dry.

Place a piece of warm grilled bread on each plate and spoon the chickpeas over the bread. Lay a poached egg on top, followed by a sprinkle of za'tar and a drizzle of oil. Serve at once.


While on the subject of chickpeas, Ottolenghi's Hummus Schwarma with Lemon Sauce is hands down one of the best recipes I've shared on my blog.  Smooth and creamy hummus with crispy chunks of savory lamb, buttered and toasted pine nuts, and a bright zingy lemon sauce. It should be called Heavenly Hummus.


  1. I'm looking forward to trying this breakfast idea, and the lamb with huumus as well. I need to buy at least one of his books, so I can stop relying on the library.

  2. I love chickpeas too so I will look into this recipe. I am glad that one of your other favorites is from Jerusalem cookbook. I will mark that one to make.

  3. Lovely recipe Kim! I think I can invest in some za'tar soon.

  4. That looks perfect for any meal of the day! I love chickpeas - I don't know how I could have missed this recipe.

  5. not very familiar with his recipes, but I love this simple dish. Although still trying to get the hang of poaching eggs, lol. love chick peas :) have a nice week

  6. But what good this recipe , really very very inviting. Congratulations dear , a big kiss and good week BEGINNING ! Bacione Mirta

  7. I love chickpeas and I'm always on the lookout for great recipes using them. Definitely gonna try this one! All of those spices and a poached egg... really looks super delicious :)

  8. This dish is everything I love on a plate! Why haven't I made it yet?! (When I have lots of time available I will!) ;-) After buying a big jar of za'tar thanks to Ottolenghi I find myself always sprinkling it on my eggs in the morning--the lemony flavor just pairs so well with them.

    Your hummus schwarma pictures never fail to make me drool! ;-)

  9. I somehow missed this slow cooked chickpea recipe in "Plenty More," but not anymore. Heavenly hummus sounds so good. I'll get on it. Thanks, Kim.

  10. This is the perfect breakfast treat! Chickpeas with the spice paste, and poached egg over toast, I wish that someone would make me this for breakfast! Looks delicious!


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