Toasted Sourdough with Houmous, Za’atar Tomatoes, Capers, Pickled Shallots & Crispy Chickpeas

Inspired by a recent brunch at Urban Angel on Hanover Street in Edinburgh, this recipe has become a slight obsession. Perfect for brunch, lunch or a light dinner, it is a healthy dish full of texture and some of my favourite flavours. It’s also super easy to pull together last minute and chances are you will have most of the ingredients in your cupboard already.

(Serves 4 - £2.27 per portion)

1. To make your own houmous (or buy a good quality version, I always use Sabra it’s amazing) rub the skins off a tin of chickpeas between two tea towels. Add to a pan, just cover with water and a tsp each of salt and cumin. Simmer for 20 minutes.
2. Add the chickpeas to a food processor with a couple of tbsps of the cooking liquid, plenty of lemon juice (I use about two lemons worth) and lots of crushed garlic and seasoning. Add 50g tahini and three ice cubes before blitzing until smooth and creamy. Taste and correct the seasoning as required.
3. Finely slice a couple of banana shallots and place in a bowl with 1 tbsp red wine vinegar, 1 tsp sugar and a pinch of salt. Mix well and leave to pickled for 30 mins.
4. Quarter some cherry tomatoes and place in a large bowl with 1 tbsp za’atar, the juice of a lemon and some seasoning. Leave at room temperature for 30 minutes.
5. For the crispy chickpeas, drain a can of chickpeas, rinse well and place on a lined baking sheet. Sprinkle over 1 tsp cumin, 1 tsp ground coriander, 1/2 tsp cinnamon, 1 tsp smoked paprika and a pinch of hot chilli powder. Drizzle over 1 tbsp olive oil, season, mix well and roast at 180C fan/200C for 30-35 mins until crispy.
6. Spread your houmous on some toasted sourdough. Top with the marinated tomatoes, pickled shallots, some drained capers, the crispy chickpeas, a few coriander leaves and a little more za’atar. Drizzle over a little olive oil and enjoy.