This recipe was originally published in the first issue of Radicle, our interactive print publication which centers Black voices and perspectives in sustainability and the environment. Radicle explores a range of topics including environmental justice, indigeneity, sustainable homebuilding, and plant-forward home cooking. The publication was designed to spark curiosity and celebrate community, all while healing our people and the planet.
Served for breakfast in North Africa, the Mediterranean, and the Middle East, this dish is sure to add a twist to your weekend brunch. The smoky tomato sauce is brought to life with poached eggs, roasted chickpeas, and herbs that add unmatched flavor, texture, and freshness. Sop this up with toasted sourdough, pita, or naan, and you’re all set!
— Darel Scott, Earth in Color Founder
WHAT YOU'LL NEED
For the chickpeas
- 1 Can chickpeas, drained and rinsed
- ½ Tsp. garlic powder
- ½ Tsp. smoked paprika
- ½ Tsp. cayenne pepper
- 4 Tbsp. cooking oil
- salt and pepper, to taste
For the sauce
- 4 Tbsp. cooking oil
- 2 Red bell peppers seeded and diced
- ½ Yellow onion, diced
- 3 Large garlic cloves, smashed into large chunks
- 3 Tsp. smoked paprika
- 1 Tsp. chili powder or cayenne pepper
- 1 Tsp. cumin
- 2 Tsp. harissa
- 1 Can whole peeled tomatoes
- 4 Eggs (optional)
- Cilantro or parsley, garnish
- Salt and pepper, to taste
HOW TO MAKE IT
Prepare the roasted chickpeas
- Preheat oven to 425ºF
- Mix all ingredients in a bowl, adding oil until each pea is heavily coated.
- Spread mixture onto generously oiled baking pan or seasoned cast iron skillet (my preference). Spread the chickpeas thin so none are stacked.
- Place in preheated oven.
- Stir at 10 minutes and let them roast for another 5 to 7 minutes or until golden.
Prepare the sauce
- Heat oil in skillet over medium heat.
- When oil is hot, sauté peppers and onions until soft.
- Add garlic and seasoning and stir until garlic is fragrant.
- Add harissa and the tomatoes and their juice, and mash the tomatoes in the skillet.
- Simmer half-covered for 15 to 20 minutes or until ingredients have softened into a chunky stew. Stir occasionally.
- Optional step: Make four small wells in the simmering sauce and crack eggs into them. Season with salt and cover the skillet, poaching the eggs for 8 to 10 minutes.
- Season with salt, and garnish with cilantro or parsley, and sop up with bread.