Pleasure to the eye while keeping happy the hungry ones.
Have a look below at the full recipe and don’t forget that you can always print it.
Alternatively, you can surf in my Facebook or Instagram pages to explore more mouthwatering recipes. I hope you enjoy it!
Here you can find more Recipes with Chickpeas.
Rainbow Chickpeas
Servings: 6 People
Ingredients
- 500 g Dry Chickpeas
- 5 Bell Peppers , 2 red – 1 orange – 1 yellow, quartered, seeded and thickly sliced (about 1cm wide)
- 2 Red Chillies , halved, seeded a bit and finely sliced
- 1 tsp Roasted Garlic Paste
- 5 Large Ripe Tomatoes , graded and their skin discarded
- 1 Large Yellow Onion , finely chopped
- 1 tbsp dry Coriander , ground to powder
- 1 tsp Bay Leaves , ground to powder
- 1 tsp All-Spice , ground to powder
- 3 Sprigs Fresh Rosemary
- 6 Sprigs Fresh Thyme
- 100 ml EVOO , Extra Virgin Olive Oil
- 250 ml water from the one used to boil the Chickpeas
- 1 tbsp Baking Soda
- 1 ½ tsp Fine Sea Salt
- 1 tsp Freshly ground Black Pepper
Instructions
- From previous night soak the chickpeas in water with 1 tbsp of baking soda, the water to be 5cm above the chickpeas as the chickpeas increase their volume quite rapidly. Add more water if needed. Drain the water and rinse them well before cooking.
- Place the beans in a large pot or casserole and fill with water to be 5 cm above their level. On high heat bring the water to a boil and simmer for about 1 hour, to be soft but not falling apart, with the lid of the pot askew.
- Turn off the heat, reserve 250 from their water and drain them.
- While the chickpeas are cooking, take a sauteing pan and add on medium heat. Pour the oil, allow to heat-up and drop in the onions. Sauté for about 5’ until softened and translucent. Add the bell peppers and the chilies and cook for about 7’ until softened, while tossing every now and then.
- Remove from the pan into an oven proof dish, add the garlic paste and the graded tomatoes, and sprinkle over them the coriander powder, bay leaves powder and the all-spice powder. Season with the salt and pepper and season with the salt and pepper.
- Add into the oven dish the chickpeas along with the fresh rosemary and thyme and mix. If needed add some of the reserved cooking water to almost cover the ingredients
- In the meantime, and towards the end of the boiling of the beans, turn the oven to 190°C, air circulation, and place the rack in the middle.
- Place the dish in the oven and cook for about 50’ uncovered aiming for most of the liquid to have evaporated. During the cooking carefully stir the ingredients couple of times. Discard the fresh rosemary and thyme and serve.
