Slow-cooked chickpeas on toast with poached egg from Plenty More (page 118) by Yotam Ottolenghi

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    This recipe is on p.106 in the US edition. Dried chickpeas require soaking overnight.

  • lholtzman on December 12, 2025

    This was good, but I was expecting more depth for the cooking time. It just wasn’t that exciting. The chickpeas need the toast, za’atar, and egg to make them interesting. In other words I wouldn’t serve this as a standalone stew.

  • eliza on November 18, 2023

    My first recipe from this book, and I found it really easy to make and delicious. I made quite a few changes; I mixed up the onion/garlic/pepper base the night before and soaked the beans. I used small red beans instead of chickpeas and also subbed my own Thai chilies from the garden for the red peppers. The next morning I cooked up the sauce and added everything to my crock pot on low. (I skipped the pre cooking of beans as red beans cook faster.) Then had time to head out to my allotment to do a few hours of work. After 5 hrs I turned up to high and propped open for about an hour to reduce liquid somewhat. Delicious on home made rosemary bread.

  • Ganga108 on February 28, 2022

    Sunday afternoons in Winter are the perfect time for slowing down, and what better way to do that than to slow cook a great dish for a Sunday night supper. This is a 5-hour dish – chickpeas simmered ever so slowly in a thick spicy tomato stock. The chickpeas are excellent served on toast or in toasted sandwiches, but today we add some burrata (instead of eggs) and leek strings. There was tons of time to make our own focaccia to go with it. We love slow cooking! The recipe is excellent for a Sunday supper, but also very good, cooked beforehand, for a slow Sunday breakfast or brunch. Beans on Toast, what could be better! The dish can be cooked in a slow cooker. It would also go well at a low heat in the oven. Or, cook it as I have, using a heat diffuser on my lowest gas flame, so that the tomato sauce is barely bubbling.

  • dinnermints on December 06, 2021

    We found this kind of meh for the amount of effort it took. Tried making it in a slow-cooker on low, and I think the heat wasn't quite high enough - would probably cook them on high for 3-4 hours or cook on low for 8 hours. But then again, it didn't seem like the garbanzos were very flavored from cooking in the sauce; I'd probably just use cooked garbanzos instead. And add preserved lemon and/or andouille sausage, as it seemed to be missing something.

  • bendres on July 08, 2021

    Works with canned chickpeas. Drain and rinse but skip the rest of the first paragraph in the recipe.

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