Vegetarian Star

Chickpeas can be a vegetarian’s best friend.

The golden colored beans most commonly used in falafel provide a great source of protein and other nutrients and are a nice alternative to the traditional pinto and kidney beans served in many vegetarian dishes, such as beans and rice.

Yotam Ottolenghi has taken chickpeas and turned them into a dish suitable for breakfast–slow roasted hickpeas on toast with poached egg.

The egg can easily be omitted if you are a vegan or you can also try a serving of scrambled seasoned tofu to replace it.

Gourmet chefs like Ottolenghi might scoff at the idea of using anything in the convenience form.

But even he has encountered criticism for wanting to spend hours roasting dried chickpeas just for bread.

From the Guardian:

“I tested this dish on a group of card-carrying sceptics: “Five hours to cook beans on toast?” How could I possibly justify the time involved when the more famous variation on this theme can be on the table inside a couple of minutes? Each to their own, I say. These chickpeas are impossibly soft and yielding, and the flavour is rich and deep in a way that only slow cooking can bring about.”

If you’re also a skeptic of Ottolenghi or simply don’t want to wait five hours for a meal, feel free to try to canned version of these beans for a dish that’s almost guaranteed to please chickpea lovers just the same.

Visit the Guardian for the recipe.

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