They are also called: garbañzo beans, Bengal gram, or Egyptian peas. The seeds are high in protein and have been cultivated for over 7 500 years in the Middle East.Baked with herbs and vegetables, and you have a wonderful, healthy dinner or as a side-dish.
Serves 6
Preheat the oven to 325F (160C)
1 pound organic dried chickpeas, soaked overnight or canned
6 sprigs of fresh thyme
2 sprigs of fresh rosemary
3 bay leaves
black pepper to taste
3 organic red red onions, cut in half and sliced
3-4 organic garlic cloves, cut into slivers
select 3 different organic bell peppers: red, orange, green, and/or yellow bell peppers, cut into 14-inch (6 mm) rings
1 organic carrot, cut in half and then lengthwise into thin strips
2 organic tomatoes, cut crosswise into 6 slices
2/3 cup olive oil
1. Dried chickpeas:
(a) Drain and place in a large pot with enough cold water to cover by 2-inches (5 cm).
(b) Bring to a boil, then reduce to simmer and cook until halfway to tender, about an hour.
(c) Keep the liquid and drain the chickpeas.
2. Place the drained or canned chickpeas in an ovenproof clay or ceramic baking dish with a lid.
3. Pour in enough the reserved liquid or water to come about two-thirds of the way up the beans.
4. Add the herbs and season with black pepper.
5. Lay on top, in this order: onions, garlic, bell peppers, carrots, and tomatoes.
6. Drizzle olive oil over the top. Cover and bake
(a) the dried beans for 2 hours and 30 minutes.
(b) the canned beans for an hour.
7. Remove the cover and back until very tender and the liquid is almost gone, about 30 minutes.
8. Serve hot or at room temperature.
