Chickpeas in the oven with peppers and tomatoes
This dish is delicious and tasty, it gets its colour from the peppers and tomatoes and smells of spices! Enjoy!
Equipment
- 1 bowl
- 1 saucepan
- 1 frying pandeep
- 1 pan or baking dish
Ingredients
- 350 gram. chickpeas
- 1/2 cup olive oil
- 1 finely chopped onion
- 1 red Florina pepper
- 1 Homepage garlic finely chopped
- 2 tomatoes cut into slices
- 1 Sheet laurel
- 1/2 teaspoon cumin
- dill finely chopped (optional)
Instructions
- 1. Place the chickpeas in a large bowl of lukewarm water.2. The next day, drain, rinse and put them in a pot.3. Let them boil and skim them when needed. 4. When they are ready, drain them, keeping their juice. 4. In a deep pan, add half of the olive oil and sauté the onion, peppers, garlic and cumin for 2 minutes. 5. Add the chickpeas and stir to polish. 6. Season with salt and pepper, add 2 cups of the reserved liquid and the remaining olive oil.7. Pour the mixture into a pan or baking dish, spread the tomato slices8. Bake in a preheated oven at 170 degrees for 1 hour.9. Check if they are boiled and if they need to add liquid. 10. Remove the pan from the oven, 11. Sprinkle with chopped dill and serve with toasted bread and taramosalata HERE
Notes
@ Chickpeas are one of the most delicious legumes, rich in protein, phosphorus, magnesium, calcium, iron and vitamins B, K, E and C
@ We have to be very careful in the market of chickpeas and other legumes. Buy from producers we know and trust or have tried their products in the past.
@ Soak them in a large bowl from the evening in warm and plenty of water. The chickpeas will swell overnight and absorb a lot of water. I don't add baking soda or salt. If the chickpeas are wet, they don't need anything.
@ The next day, rinse them well and boil them. To reduce the boiling time, we can use a pressure cooker, which we close after skimming the chickpeas in the first 10 minutes of boiling.
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