Having grown up in the Middle East, eating beans for breakfast always seemed like a bizarre British eccentricity. Here's an alternative, just for the sake of variation. You can play with the idea by adding chorizo or smoky bacon and omitting the smoked paprika. Eggs are another natural addition.
2 tbsp olive oil
1 tsp cumin seeds
1 tsp caraway seeds
1 medium carrot, cut into 1cm cubes
1 medium onion, cut into 1cm cubes
2 tsp tomato puree
120g tinned chickpeas (keep the liquid)
200g chopped tinned tomatoes
1 tsp caster sugar
A pinch of salt
A pinch of smoked paprika
2 chunky slices of toast
A handful of torn coriander leaves to garnish (optional)
1. Heat the olive oil in a saute pan and add the seeds. Fry for a minute, add the carrot and onion and saute for about 5 minutes to soften the onion. Add the tomato puree and cook as you stir for 2 minutes.
2. Next, add the chickpeas, tomatoes, sugar, salt and smoked paprika. Add 220ml of liquid made out of the chickpea water, plus extra tap water if you need to make up the rest. Bring to a light simmer and cook, covered, for 20 minutes.
3. At the end, add a little water or allow some to evaporate to get a good, thick consistency. Spoon over the toast and if you wish, garnish with coriander.