Nutty, herby Roasted Chickpeas

Chickpeas with nuts and herbs




Ηands on

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 leftovers either, quickly tossed in the 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 fire, for 1.5  hr.

Preheat the oven to 200°C. 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 15mins, then leave aside.

In a medium-sized pot, add the boiled chickpeas, the remaining tomatoes (dried and pulp), some Thyme, and some olive oil. Cook for 10-15 minutes stirring often, then remove from fire.
Mix everything together in a cooking tray, and transfer to the oven for another 10’.

Once ready, serve and finish with a squeeze of lemon and some peel, the crushed pistachios, and a pinch of freshly crumbled Thyme.


150g 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
30g brown sugar
½ tsp Thyme Flowers, crushed
1 bay leaf
80g crushed pistachios
100g Kalamata olives, pitted and chopped
100ml olive oil, salt, pepper


For serving

some Thyme
the zest of 1 lemon
some lemon juice
a drizzle of Extra virgin olive oil


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