Baked Chickpeas with Carrots and Aromatic Herbs
Ingredients
Servings: 4-6
- 500 gr. chickpeas voion soaked overnight in water with 1 tsp baking soda
- 3 medium onions, peeled and finely chopped
- 3 medium carrots, peeled
- 2 garlic cloves, peeled and sliced
- 1/3 bunch parsley, finely chopped
- 1/3 bunch dill, finely chopped
- 1 tbsp finely chopped mint
- 200g canned whole tomatoes, chopped
- 1 tbsp tomato paste
- 1 teaspoon sweet sugar
- 250ml olive oil
- salt, freshly ground pepper
Procedure
- To prepare baked chickpeas with carrots and aromatic herbs, first rinse the chickpeas well and place them in a pot with 1.5 liters of water.
- Boil over medium heat for about 30 minutes.
- Drain the chickpeas and spread them in a baking dish.
- In the now-empty pot, prepare the sauce.
- Heat the olive oil over high heat.
- Sauté the onion and carrot for 4-5 minutes until slightly softened. Add the garlic and stir for 1 minute.
- Add the tomato paste, chopped tomatoes, and sugar, stirring for another 2 minutes to combine.
- Pour in 800ml of water and cook for about 10 minutes until the sauce thickens slightly.
- Add the parsley, dill, mint, salt, and pepper, and cook for another 2-3 minutes.
- Meanwhile, preheat the oven to 190°C (375°F).
- Pour the sauce over the chickpeas and cover with aluminum foil.
- Bake for 45 minutes.
Source: gastronomos.gr
