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One pan black chickpeas with baharat & orange

One pan black chickpeas with baharat & orange

This is one of those meals you can leave to simmer in the oven while you get on with other things (don't we all need more of these in our lives?). The black chickpeas absorb the warmth of baharat as they cook, with olives adding a briney saltiness and orange slices melting into the sauce. Serve with yogurt swirled through (or a plant-based alternative to keep it vegan), alongside rice or flatbreads. It's just as delicious hot from the oven as at room temperature, and actually improves with a few days spent in the fridge.

5 out of 5 stars(1) Rate this recipe
Gluten freeVegetarian
  • Serves4
  • CourseMain meal
  • Prepare5 mins
  • Cook1 hr 30 mins
  • Total time1 hr 35 mins

Ingredients

  • 12 clove/s garlic, peeled and smashed
  • 570g Ottolenghi x Bold Bean Co Queen Black Chickpeas, drained, stock reserved
  • 250g cherry tomatoes
  • ½ orange, halved lengthways and thinly sliced
  • 50g Nocellara olives, pitted
  • 1 tbsp tomato purée
  • 1 tbsp Cooks’ Ingredients Baharat Seasoning
  • ¼ tsp ground turmeric
  • 120ml olive oil
  • 1 tsp salt
  • ¼ x 20g pack tarragon, leaves picked
  • Greek yogurt, to serve

Method

  1. Preheat the oven to 160°C, gas mark 3. Put everything, except for the tarragon and yogurt, in a lidded casserole dish, along with 100ml of the bean stock. Gently mix to combine, cover, and place in the oven for 1 hour 30 minutes, stirring halfway. Remove from the oven and set aside to rest for 10 minutes. Stir in the tarragon before serving, with a dollop of yogurt alongside.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

1,991kJ/ 480kcals

Fat

35g

Saturated Fat

6.2g

Carbohydrates

22g

Sugars

6.8g

Fibre

10g

Protein

13g

Salt

2.9g

Rating details

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5 out of 5 stars1 rating