Description
This spiced and roasted chickpea toast is a hearty and flavorful dish, topped with a runny egg and fresh parsley for a satisfying meal.
Ingredients
Scale
- 1 cup dried chickpeas, soaked overnight with 2 tsp of baking soda
- 1 Tbsp olive oil + more for drizzling
- 1 medium onion, roughly chopped
- 3 cloves of garlic, peeled and crushed
- 1 ½ tsp tomato paste
- ¼ tsp cayenne pepper
- ¼ tsp smoked paprika
- 2 medium red pepper, roughly chopped in a large dice
- 1 large tomato, diced and roughly chopped (or you could try 1? cup canned diced tomatoes, drained)
- ½ tsp cane sugar
- 4 slices sourdough bread, grilled on both sides
- 4 eggs, poached
- za’atar + salt and pepper (for finishing)
Instructions
- Drain and rinse the soaked chickpeas. Place them in a large pot with plenty of water. Bring to a boil, skimming the surface of any foam that may form. Boil for 5 minutes, then drain and set aside.
- In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and cook for 5-7 minutes until soft and translucent.
- Add the crushed garlic and cook for another 1-2 minutes until fragrant.
- Stir in the tomato paste, cumin, coriander, and smoked paprika. Cook for 2-3 minutes until the spices are well incorporated and aromatic.
- Add the drained chickpeas to the skillet and stir to coat them in the spice mixture. Cook for 10-15 minutes, stirring occasionally, until the chickpeas are heated through and slightly crispy.
- While the chickpeas are cooking, heat a small amount of olive oil in another pan over medium heat. Crack the eggs into the pan and cook until the whites are set but the yolks are still runny, about 3-4 minutes.
- To assemble, place a slice of toasted bread on each plate. Top with a generous portion of the spiced chickpeas, then place a fried egg on top. Drizzle with a little more olive oil and garnish with fresh parsley.
- Season with salt and pepper to taste and serve immediately.
Notes
For a quicker version, use canned chickpeas instead of dried. Store any leftover chickpeas in an airtight container in the fridge for up to 3 days. This dish pairs well with a side salad or a cup of tea.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3
- Sodium: 300
- Fat: 12
- Carbohydrates: 45
- Fiber: 10
- Protein: 15
- Cholesterol: 185