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

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