Chickpeas on Toast

Chickpeas really are a fantastically versatile ingredient. I use chickpeas a fair amount, mainly in currys and stews and sometimes when attempting hummus, attempting being the key word there. It’s one I’m working on. Despite knowing that chickpeas are a great ingredient, it wasn’t until today that I really came to appreciate the incredible versatility of the humble chickpea.

It all began this morning at approximately 9:05am. Not that the time really matters too much, I was just setting the scene for you. Anyway, I quite fancied a nice, simple breakfast of spaghetti hoops on toast, one of my favourite quick eats. Well you can imagine my disappointment when I opened the cupboard to find no spaghetti hoops and a can of baked beans sitting there instead. Well, perhaps you can’t imagine my disappointment as I’m sure many of you out there like baked beans. I don’t. I really, really don’t.

I’m not going to lie to you, for a moment I contemplated going to the supermarket just to get a tin of spaghetti hoops. I soon talked myself out of this, although I think the cold weather had much more to do with this decision. Instead I found myself pulling a tin of chickpeas out of the cupboard followed by a can of chopped tomatoes. The next thing you know my Chickpeas on Toast were born, and between you and me, they tasted a lot better than spaghetti hoops!

Chickpeas on Toast

Ingredients:

(Serves 4)

Olive oil
30g unsalted butter
400g chopped tomatoes
400g chickpeas plus the water in the tin
1 onion, diced
1 garlic clove, finely chopped
1 tablespoon of sundried tomato paste
2 teaspoons of ground cumin
2 teaspoons of paprika
Salt and fresh black pepper

Serve with fresh bread (toasted) and feta cheese of top.

Method:

  1. Heat the butter in a large saucepan over a low to medium heat. Add the onion and garlic and gently fry until soft making sure not to brown.
  2. Add in the sundried tomato paste and the spices, mix well and fry off for 2 minutes.
  3. Pour in the chopped tomatoes and chickpeas along with the water from the tin and stir well. Turn down to a simmer and cover for 15-20 minutes. Once the chickpeas are nice and soft, season with salt and fresh black pepper and mix well.
  4. Serve on fresh toasted bread with a drizzle of olive oil on top and a generous amount of feta cheese for the perfect breakfast or weekend brunch.

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4 thoughts on “Chickpeas on Toast

  1. Corina

    I love your story about how this came about from not having a jar of spaghetti hoops. I love chickpeas and love the spices you’ve used in this. I don’t think I’d manage to make it for breakfast, but maybe lunch.

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