Baked Chickpeas

A hugely flavorful rustic dish from the shores of Greece. Based on the recipe Baked Rosemary Chickpeas from The Blue Zones Cookbook.

Scale

4, 15 oz cans of chickpeas, drained and rinsed

1/2 bulb garlic, core removed, you can leave the skins on and the cloves attached then squeeze the baked garlic out of its skin when baked.

1 large sprig of fresh rosemary

1 red onion, peeled and finely diced

1 cup canned crushed tomatoes (optional)

2 tablespoons vegetable stock

1/4 cup maple syrup

Juice and zest of 2 lemons

Kosher salt and freshly ground black pepper to taste

Preheat the oven to 425F
Bring 5 cups of water to the boil. Place the chickpeas in a Dutch oven or an oven proof dish. Pour the water over the chickpeas.
Add the garlic and rosemary. Stir to combine.
Pour a couple of tablespoons of vegetable stock over the red onions and massage until they’re slightly softened then add them to the chickpeas. IF USING TOMATOES ADD NOW.
Drizzle over the maple syrup.
Cover the pot and bake for 1 hour. Stir well, add a little more water if it looks too dry.
Remove the lid and bake for a further 30 minutes.
Remove from the oven, top with lemon juice and zest and freshly ground black pepper.

Keywords: Mediterranean, chickpeas

Find it online: https://thewellfedyogi.com/baked-chickpeas/