Chickpeas with roasted peppers, tomato and egg
Key recipe details
Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information
Recipe characteristics
Gluten-free and 8 more Indicative dietary requirements
View full classification 27 tags
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Recipe characteristics
Stew
Lunch · Dinner
More than 2 hours
Ingredients
＋ Añadir a un menú- Dried chickpeas dried 250 g
- Onion peeled 160 g
- Red pepper 3 medium, stalks and seeds removed 650 g
- Tomato grated, skin discarded 600 g
- Garlic 4 peeled cloves 12 g
- Egg 2 medium, weight without shells 100 g
- Cumin ground 1 g
- Extra virgin olive oil 15 g peppers; 25 g sauce 40 g
- Water 1500 g soaking; 1500 g chickpeas; 500 g eggs, drained 3500 g
- Parsley chopped 4 g
- Salt 1 g chickpeas; 2 g pepper sauce 3 g
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Method
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Cover the chickpeas with 1500 g water and soak for 12 hours. Drain, discard the soaking water and rinse the chickpeas.
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Bring another 1500 g water to the boil in a saucepan. Add the chickpeas, quartered onion and 1 g salt. Simmer for 90–120 minutes until tender, adding hot water if needed. Remove and chop the cooked onion. Drain the chickpeas, reserving 150 g cooking liquid.
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While the chickpeas cook, heat the oven to 200°C. Place the halved peppers on a tray, brush with 15 g oil and roast for 35–45 minutes. Cover and rest for 10 minutes, then peel and slice. Reserve their strained juices.
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Heat the remaining 25 g oil in a wide frying pan. Gently cook the chopped garlic for 30 seconds, then add the grated tomatoes, cumin, chopped cooked onion and remaining 2 g salt. Cook for 20–25 minutes, stirring, until the excess tomato liquid has reduced. Add the peppers and their juices.
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Cook the eggs in a small saucepan with the reserved 500 g water for 10 minutes from a gentle boil. Cool under running water, peel and cut each egg into four wedges.
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Fold the chickpeas into the pepper sauce and heat for 5 minutes. Add a little reserved cooking liquid if too thick. Divide between four plates, top each with two egg wedges and sprinkle with parsley.
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