These will have to be the softest chickpeas ever. They are par boiled then baked in a slow oven for 2.5 hours. The dish is served either hot, warm or cold – it will make a meal in itself with a little feta and a green salad or some cooked greens. The recipe is adapted from Ikaria, by my favourite Greek cookbook author, Diane Kochilas. It is a dish that can be made at any time of the year.
Greek Chickpeas Slow Baked in Stock and Olive Oil with Herbs and Tomatoes
this makes a lot, so if serving only 3 or 4 people, make half.
500g chickpeas, soaked overnight then cooked until par cooked – drain the chickpeas and reserve the liquid
6 sprigs thyme
2 sprigs rosemary
2 bay leaves
sea salt and freshly ground black pepper
3 large onions, cut into halves then sliced
3 garlic cloves, slivered
3 capsicums, red, orange or green, or a mix of colours, cut into rings
1 small carrot, peeled and cut into thin (3mm) batons
2 large firm but ripe tomatoes, sliced
0.33 cup extra virgin olive oil
Preheat the oven to 160C.
Place the drained chickpeas in an ovenproof clay or ceramic baking dish with a lid if possible. Pour in enough of the cooking liquid to come up about 2/3 of the way up the beans. Add the herb to the pan and season with salt and pepper.
On top of the beans layer first the onions, then garlic, then capsicums, carrots and finally the tomatoes. Drizzle the olive oil over the contents. Cover with the lid, or cover with parchment paper then foil. Bake the chickpeas for 2.5 hours.
Remove the cover and bake until very tender, the liquid is almost gone and the vegetables on top are beginning to char.
Serve hot, warm or at room temperature. This makes a meal in itself with some feta and a green salad or cooked greens.