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Smoky Chickpeas on Grilled Toast with Poached Eggs & Zahtar

Smoky Chickpeas on Grilled Toast with Poached Eggs & Zahtar
PREP TIME
10 min
COOK TIME
50 min
YIELDS
2 servings

Fall hard for this fancy reinterpretation of your standard beans-on-toast; even the biggest skeptic of this humble dish is going to want to tuck into its warmth and smokiness with wild abandon.

Tip: You can save time by preparing the stewed chickpeas beforehand.

Courtesy of Bonnie Mo. Recipe inspiration from Yotam Ottolenghi’s “Plenty More” cookbook.

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Ingredients

Toast and Eggs

4
slices bread, brushed with olive oil and toasted on both sides
salt and freshly ground black pepper, to taste
4
poached eggs
2
tsp zahtar
Stewed Chickpeas

Stewed Chickpeas

1
can chickpeas, drained and rinsed
1
Tbsp olive oil
1
onion, coarsely chopped
3
cloves garlic, crushed
1 ½
tsp tomato paste
¼
tsp cayenne pepper
¼
tsp smoked paprika
2
red bell peppers, cut into ¼-inch dice
1
large tomato, peeled and coarsely chopped
½
tsp sugar
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Directions

Step 1

Place a piece of warm toast on each plate and spoon the chickpeas on top.

Step 2

Arrange a poached egg on top, followed by a sprinkle of zahtar and a drizzle of olive oil.

Step 3

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.

Step 4

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.

Step 5

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.

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