A crispy pita pizza starring smoky stewed chickpeas with a few scoops of creamy labneh (Lebanese cream cheese). You can save time by making the stewed chickpeas ahead of time and simply adding them to the pizza for a prep-to-table meal in 15 minutes.
Recipe inspiration from Yotam Ottolenghi’s Plenty More cookbook.
In a large saucepan, heat oil, and add onion and red peppers and cook until soft, about 8 minutes. Add garlic and cook for 1 minute. Add tomato paste, cayenne, paprika, salt and black pepper to taste and stir to combine. Add mixture to a food processor and mix to make a paste.
Over medium heat, return paste to the saucepan and cook for 5 minutes, 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 low heat for 20-25 minutes, stirring occasionally and adding more water when needed to maintain a sauce-like consistency. Remove the lid and cook for 15 more minutes.
Preheat the oven to 425°F (220ºC). Brush pitas with olive oil, spread a thin layer of chickpea mixture over and make a small well in the centre.
Crack an egg in the middle of each pita and bake for 8-12 minutes until it’s cooked to desired doneness.
Finish with fresh parsley and a few scoops of labneh. Serve immediately.