Greek Roasted Chickpeas
Another great way to enjoy beans. This simple dish of roasted soft chickpeas goes great with feta.
- Prep time
- 5 min
- Cook time
- 1 hr 15 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 cup dry chickpeas
- 1 medium onion chopped
- 2 garlic cloves cut in half
- 1 bay leaf
- 1 tablespoon tomato paste
- 2 tablespoons chopped dill
- 2 tablespoons olive oil
- Salt/Pepper
Instructions
- 1
Soak the chickpeas in water overnight.
- 2
Rinse and place in a pot with the onion, garlic and bay leaf. Add water until it covers beans with about an inch of water above the beans.
- 3
Simmer for about 45 minutes (it may take longer) until chickpeas are almost completely cooked and water is all absorbed.
- 4
Preheat oven at 350 degrees F (180 degrees C).
- 5
Stir in the tomato paste and let it heat, stirring gently so that it spreads over all the chickpeas.
- 6
Remove from pot, empty the beans in a casserole dish and add 2 tablespoons olive oil and the dill. Blend well.
- 7
Add about ½ cup warm water at the corner of the casserole dish and tilt so it spreads over the base of the whole dish.
- 8
Add salt and pepper as needed.
- 9
Cover the pan with aluminum foil or with its lid.
- 10
Roast for about 30 minutes.
- 11
Serve at room temperature