Baked chickpeas

Directions

Soak the chickpeas overnight with 1 teaspoon of baking soda. Then, transfer them to a pot, bring to a boil, and discard the first water. Add fresh hot water and simmer the chickpeas together with the bay leaves until they soften.

In another pot, heat olive oil and saute the onions, followed by the garlic, tomato paste, carrots, bell pepper, and celery. Add the diced tomato, season with salt and pepper, and let the sauce simmer for 10 minutes.

Once the chickpeas are cooked, place them in an ovenproof dish, add the sauce, and pour enough water from the chickpeas to cover the surface. Stir well to distribute the sauce evenly and bake in a preheated oven at 180°C (356°F) for about 40 minutes.

Serve with coarsely ground fresh pepper and drizzle with olive oil.

• You can add sun-dried tomatoes or black olive fillets with smoked paprika.
• The baking soda can be omitted if you have freshly harvested chickpeas.
• If you have leftover chickpeas, you can make chickpea risotto or chickpea patties or hummus.

Enjoy your meal!