One Pan Black Chickpeas with Baharat + Orange

Baharat simply means "spices in Arabic - and is a versatile Middle Eastern spice blend.
This is one of those meals you can leave to simmer in the oven while you go about other things in your day - WIN! The black chickpeas absorb the warmth of baharat as they cook, with olives adding a briney saltiness and orange slices melting into the sauce - sort of like confit-ing! Serve with yoghurt swirled through alongside rice or flatbreads.

Verena is an INCREDIBLE development chef at Ottolenghi - and has worked closely with us to produce our new QUEEN BLACK CHICKPEAS - read all about it here.

If you like this recipe - try out our ZEBRA HUMMUS RECIPE HERE (a mix of black + white chickpeas!)

Verena Lochmuller

Feeds: 4

Takes: 90 minutes

Ingredients

1 jar Bold Bean Queen Black Chickpeas, drained with bean stock reserved (400g)

250g cherry tomatoes 12 garlic cloves, peeled and smashed with the flat side of a knife ½ orange (halved lengthways); halved lengthways again and thinly sliced (100g) 50g green olives (we like Nocellara) 1 tbsp tomato paste 1 tbsp baharat ¼ tsp turmeric 120ml olive oil 5g tarragon leaves greek yoghurt, to serve

Directions

Click here for the full recipe direction

More Recipes

Save

Smoky Tomato Borlotti Bean Stew with Sticky Miso Tempeh

Feeds: 2

25 minutes
Save

Ratatouille-Style Salad with Pesto Beans, Roasted Red Peppers + Courgettes

Feeds: 4

1 hours 20 minutes
Save

Carlin Pea, Halloumi + Pink Grapefruit Salad

Feeds: 2-3

40 minutes
Save

Ve

D

Nigella’s Garlic + Chilli Chickpea Pasta

Feeds: 3-4

20 minutes
Save

Zingy Cherry, Goat's Cheese + Pistachio Bean Salad

Feeds: 4

35 minutes
Save

Creamy Tomato + Mascarpone Butter Beans

Feeds: 2

20 minutes

View All