Plenty More: Vibrant Vegetable Cooking from London's Ottolenghi
Slow-Cooked Chickpeas on Toast with Poached Egg
Page 106
| Course Type: Breakfast/Brunch
(1 review)
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Recipe Reviews
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.
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