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Spiced and Roasted Chickpea Toast

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  • Author: Lynsey Walker


Enjoy this simply satisfying toast complete with fun spices, hearty beans, and a runny egg to top things off.


  • 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)


  1. Drain and rinse chickpeas. Place them in a large pot with plenty of water. Bring to a boil, skimming the surface of any sludge that may form. Boil for 5 minutes. Drain and set aside.
  2. Place oil, onion, garlic, cayenne, paprika, red peppers and 1 tsp of salt + some black pepper in a food processor. Blend on high until a paste has formed.
  3. Wipe out the chickpea pot. Return to the stove over medium heat and add the paste. Fry for about 5 minutes, stirring occasionally. Add chickpeas, tomato, sugar, and a scant 1 cup of water. Bring to a simmer, cover, and cook over very low heat for 4 hours, stirring from time to time, adding more water if needed.
  4. Remove the lid and cook for a final hour. The sauce needs to thicken without the chickpeas drying out.
  5. Place slice of grilled bread on each plate. Spoon chickpeas over bread. Lay a poached egg on top, followed by a sprinkle of salt, pepper, za’atar, and a drizzle of olive oil.
  • Category: Sides, Breakfast
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