Traditional Baked Chickpeas Recipe (Oil-Free / Strict Fasting)
Prep time: 15 minutes
Cooking time: 2 to 2.5 hours
Servings: 4-5
Ingredients
500g chickpeas (soaked overnight with a pinch of baking soda)
2 large onions (finely sliced or diced)
2-3 bay leaves
1 tsp dried rosemary or oregano
Juice of 1 lemon
Salt and freshly ground black pepper
Water (approx. 3.5 to 4 times the volume of the chickpeas)
Optional: A little lemon zest for serving
Instructions
The Preparation: The night before, soak the chickpeas in plenty of water along with a pinch of baking soda. The next day, rinse them very well under running water.
In the Baking Dish: In a traditional clay pot (gastra) or a deep baking pan, add the drained chickpeas, onions, bay leaves, rosemary, salt, and plenty of pepper. Mix the ingredients well with your hands so they are evenly distributed.
The Water: Add warm water. Baked chickpeas need enough water to cook properly and become tender and creamy without drying out.
The Baking: Cover the dish securely with its lid or double aluminum foil. Bake in a preheated oven at 160°C–170°C (320°F–338°F) for about 2 to 2.5 hours. Do not disturb or stir them during the baking process.
The Finish: When the chickpeas are completely soft and their sauce has naturally thickened from their starch, remove the lid for the last 15 minutes so they can get a nice color.
Serving: Just before removing them from the oven, add the fresh lemon juice, stir gently, and let them "rest" for 10 minutes. Serve warm, accompanied by olives and crusty bread as part of a strict fasting recipe
