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. Today, we have a 5-hour dish for you – 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 and leek strings. We love slow cooking.
This 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. (Perhaps it is one for your instapot? I don’t have one, so cannot advise you one way or another, but perhaps? Let me know.) 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.
The recipe is an adaptation of one in Ottolenghi’s Plenty More – we are cooking our way through this book. We feel free to substitute ingredients that are not readily available in our local area.
In fact, it is Ottolenghi day on the blog – one of two days per month where we publish all the latest posts of recipes we have tried in our project of cooking from Ottolenghi books – those we have cooked directly and those we have been inspired by. Currently we are cooking from Plenty More but not ignoring his other books completely. Note that I often massage the recipes to suit what is available from our garden and pantry. For the original recipes, check his books and his Guardian column (this recipe is on the same theme but slightly different, and quicker, than the one in his book).
Similar recipes include Greek Chickpeas Slow Baked with Herbs and Tomatoes, Buratta with Leeks and Za’atar, Chana Masala, Baked Lima Beans with Celery, Tuscan Baked Beans with Sage and Lemon, and Rustic Spicy Butter Beans.
Browse all of our Baked Beans recipes, and all of our Chickpea dishes. Our Ottolenghi dishes from Plenty More are here. We have written about our experiences cooking through this book. Or explore our Late Autumn recipes.
Spicy Slow Cooked Tomato Chickpeas, Perfect for Breakfast or Supper
220g dried chickpeas soaked overnight with 2 tspn bicarb soda
1 Tblspn olive oil
1 medium onion, roughly chopped
3 garlic cloves
1.5 tspn tomato puree (or a whole small tomato)
0.25 tspn cayenne pepper
0.25 tspn smoked paprika
2 medium red peppers, chopped
1 large tomato, diced
0.5 tspn caster sugar (more if the tomatoes are tart)
sea salt and black pepper
2 tspn za’atar (or use dried Greek oregano)
2 chunky slices of toast
1 ball burrata (optional)
A handful of torn coriander leaves to garnish (optional)
Drain the chickpeas, rinse well and then add to boiling water and simmer for 5 minutes. Scoop off the foam, drain and set aside.
While the chickpeas are simmering, puree the oil, red pepper, onion, garlic, cumin, tomato puree, cayenne pepper and smoked paprika with some salt and black pepper, in a food processor.
Clean out the same saucepan and add the paste and saute for 5 mins. Then add the chickpeas, tomato, sugar and 220ml of water. Bring to a light simmer, cover the pan and cook on a low heat for 4 hours, adding more water as necessary to maintain a sauce like consistency. (A slow cooker can also be used for this step.)
Remove the lid and simmer for a final hour until the sauce thickens without the chickpeas becoming dry.
Serve in a bowl with the burrata broken into 2 or 4 pieces, sprinkle some za’atar and black pepper over, and garnish with coriander leaves.
recipe noes and alternatives
Alternatively, garnish with some leek strings. To make leek strings, shave them sideways with the thinnest slicing attachment of your food processor. They can be used raw, sauteed in butter so that they form a tangle, or deep fried very quickly. When I deep fry them, I toss them with just a little chickpea flour beforehand.
This dish goes excellently on toast for breakfast, and the beans make great fillings for toasted sandwiches.
Or make some No Knead Focaccia to accompany your supper. Before baking, it was sprinkled with sea salt and za’atar.