This roasted Chickpea recipe with thyme, lemon zest, olives, and pistachios has something festive in it. It’s a dish to plan ahead, as you’ll need to soak the chickpeas overnight, but the prepping time itself is short. We’ve tried it warm as a main dish to share among friends. But you won’t regret them leftovers either – quickly tossed in a pan and served along with a crunchy green salad.
Drain the chickpeas and put to boil in plenty of water, with the bay leaf, on medium heat, for 1.5 hr.
Preheat the oven to 200°C/392°F. In a bowl mix ½ the lemon juice, half finely chopped tomatoes and tomato pulp, sugar, onions, and pepper. Stir well, and lay on a tray. Bake for 15 mins, then leave aside.
In a medium-sized pot, add the boiled chickpeas, the remaining tomatoes (dried and pulp), some Wild Thyme and olive oil. Cook for 10-15 mins stirring often, then remove from fire.
Mix everything together in a cooking tray, and transfer to the oven for another 10 mins.
Once ready, serve and finish with a squeeze of lemon and some peel, the crushed pistachios, and a pinch of freshly crumbled Wild Thyme.
150 g chickpeas, soaked overnight
2 onions, thinly sliced
5 sundried tomatoes, drained and chopped
4 tsp canned tomato pulp, or ½ fresh tomato, peeled and diced
1 unwaxed lemon or 2 limes, juice and peel
30 g brown sugar
½ tsp Wild Thyme Flowers, crushed
1 Bay Leaf
80 g crushed pistachios
100 g Kalamata olives, pitted and chopped
100 ml olive oil, salt, pepper
Some Wild Thyme Flowers, crushed
The zest of 1 lemon
Some lemon juice
A drizzle of Extra virgin olive oil
Daphnis and Chloe is a herb and spice company dedicated to cooks who are looking for Mediterranean ingredients of the finest quality
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