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Drain and rinse the chickpeas. Place in a large saucepan, cover with plenty of cold water and set over a high heat. Bring to the boil, skim the surface, and boil for 5 minutes. Strain and set aside.
Place the oil, onion, garlic, tomato puree, cayenne, paprika and red pepper in a food processor, along with 1 teaspoon of salt and some black pepper: blitz to form a paste.
Wipe down the chickpea saucepan, return it to the stove on a medium heat and add the paste. Fry for 5 minutes, stirring occasionally, before adding the tomato, sugar, chickpeas and 200ml of water. Bring to a low simmer, cover the pan and cook on a very low heat for 4 hours, stirring from time to time and adding more water when needed to retain a sauce-like consistency. Remove the lid and cook for a final hour: the sauce needs to thicken without the chickpeas becoming dry.
Place a piece of warm grilled sourdough on each plate and spoon over the chickpeas. Lay a poached egg on top, followed by a sprinkle of za’atar and a drizzle of oil.