Chickpea Stew w/ Soy Fried Eggs

Chickpeas and potatoes wrapped in a bright, earthy, fragrant sauce finished with smoky fried eggs.

Chickpea Stew w/ Soy Fried Eggs

Serves 4 - 6

I’ve been having a lot of fun exploring the versatility of chickpeas. In this stew, I combine them with potatoes for a hearty meal that can be served over or with hot rice. However, I thought the richness of a runny egg yolk would compliment the bright, earthy fragrant sauce that wraps around the chickpeas and potatoes. I fried said eggs in soy and butter for a perfect slightly smoky finish to the dish.

“Recipe Tips:

*1. Over years of cooking beans I have found these two things to be important, (1) be sure to soak beans in a container that will allow them to double or triple in size, using a container that is too small, sometimes leads to the beans not growing to their full potential and ultimately not cooking properly. (2) I have found that soaking the beans in salted water can lead to the beans cooking quicker/more evenly but, it is not necessary. Adding salt to beans is controversial with some people saying it slows cooking but in my experience as long as the beans are soaked in a large enough container with enough water, the salt simply helps to season the beans. My process for soaking beans is simple place the weighed beans in a container that is at least two to three times the amount of beans (I use an XL mixing bowl). Add the beans along with 2 t of kosher salt and cover with water to reach at least 5 - 6 inches over the beans. Stir until the salt dissolves and let soak overnight (12 - 18 hours).

**2. Alternatively, use 1.5 c plain tomato sauce.

***3. The eggs listed are for 4 eggs, I per person, if you’d like to scale up for 2 eggs per person increase the butter and soy by 1 t more of each per egg.”

Ingredients

Chickpeas

*500g (2.75 c) dried chickpeas soaked overnight and drained

2 T mushroom bullion

2 bay leaves

1 dried chili (optional)

2 inch piece dashima (optional)

1,200ml (6 c) water 

Base

2 T vegetable oil

1 T cumin seeds

450g (1 large) onion, sliced with the grain

9 garlic cloves, minced

1 cheongyang or serrano chili, minced

30g cilantro, leaves reserved, stems and roots minced (about 3 T)

2 t ground coriander

1.5 t ground turmeric

1.5 t ground cumin

1 t gochugaru

0.75 t sugar

0.50 t black pepper

0.50 t kosher salt

60g (2.5 T) gochujang

3 T soy sauce

**320g (2 - 3 medium) whole tomatoes, pureed

500g (a little more than 1 lb) potatoes, 0.50 in dice 

***Soy Fried Eggs

4 eggs

1 T butter

1.5 T soy sauce 

Finishing

Reserved cilantro leaves

Scallions

Black pepper

Soft flatbreads for dipping

Recipe Know-how

1.      In a large pot place the chickpea ingredients.

• Cover and bring to a boil.

Be careful as the pot comes to a boil as it might boil over.

You can skim the scum that comes to the surface or you can leave it, it will not affect the final stew.

• Reduce to a simmer and cook for 1 hour covered.

Continue on to Step 2 once the chickpeas are simmering.

2.      Heat a large saute pan over medium-high.

• Heat the vegetable oil until shimmering then add the cumin seeds.

• Swirl the panwith the sizzling cumin for 10 seconds before adding the onions.

• Cook the onions stirring occasionally for 15 – 20 minutes or until golden brown, reducing the heat to medium-low once the onions have wilted.

• Add the garlic, chili and cilantro. Saute for 1 minute.

• Add the spices and seasonings and saute stirring frequently for 1 minute.

• Add the gochujang and cook stirring constantly for 1 minute.

• Deglaze with the soy sauce and cook for 1 minute stirring constantly.

• Add the pureed tomato. Cover and cook for 20 – 25 minutes covered stirring occasionally.

The base is ready when the liquid is thick and reduced and the oil has separated from the mixture.

3.      Add the base to the chickpeas and simmer for 30 minutes longer.

• Add the potatoes and simmer for 10 – 15 minutes or until tender.

For a thicker sauce, simmer with the potatoes uncovered or partially covered. For a thinner more fluid sauce simmer covered.

• Taste and adjust the seasoning as desired.

• Keep warm while cooking the eggs.

4.      Heat a nonstick frying pan on medium-high.

• Add the butter and swirl around the pan until the foaming subsides.

• Crack in the eggs and cook 3 – 4 minutes or until the whites are mostly set.

For an over easy egg, flip the egg to the second side after 90 seconds and cook for 1 minute longer before adding the soy sauce.

• Drizzle the soy sauce around the edges of the pan and the egg whites.

• Increase the heat to high and cook for 20 - 30 seconds longer or until the soy sauce has caramelized.

5.      Divide the stew between bowls and top with an egg.

• Garnish with cilantro leaves, scallions and black pepper.

6.      Serve.