A vibrant and hearty dish combining chickpeas and colorful peppers, baked to perfection for a rich and flavorful meal.
Ingredients:
- 400g large chickpeas, soaked overnight in cold water
- 2 green bell peppers, sliced into thick rings
- 2 red bell peppers, sliced into thick rings
- 1 yellow or orange bell pepper, sliced into thick rings
- 1 large onion, finely chopped
- 2 cloves garlic, crushed
- 300g peeled and chopped tomatoes
- 1 sprig rosemary
- 2/3 cup olive oil
- 1/2 teaspoon sugar
- 1 bay leaf
- 3-4 allspice berries
- Salt and pepper to taste
Instructions:
Cook the Chickpeas: Boil the chickpeas in water with the bay leaf and allspice berries until they become tender. Drain them, reserving the cooking liquid, and discard the bay leaf and allspice.Prepare the Sauce: In a pan, sauté the chopped onion and crushed garlic in olive oil until softened. Add the bell peppers and cook until they soften. Then add the chopped tomatoes, sugar, salt, and pepper. Let the mixture simmer until the sauce thickens.
Preheat the Oven: Preheat your oven to 180°C (350°F). Arrange the cooked chickpeas in a baking dish (either clay or glass). Pour the prepared pepper sauce over the chickpeas and stir gently. Top with a sprig of rosemary. If the chickpeas aren’t covered by the sauce, add 1 cup of the reserved cooking liquid.
Bake: Place the dish in the oven and bake for about 35 minutes until a crust forms on top. If the dish dries out during baking, add a little more of the reserved cooking liquid.
Enjoy this flavorful, nutritious dish on its own or as a side!
Tags:
greek food