Chickpeas with peppers
Covered clay oven pot OR 9x 13 pan with parchment paper and aluminum foil to cover
1lb dried chickpeas (2 cups) (this will expand to 4 cups and can be substituted for 4 cups canned chickpeas)
4 bay leaves, 3 sprigs of rosemary and 1 tbsp thyme
3 garlic clove, sliced.
3 red onions, sliced
3 sweet bell peppers–orange, yellow or red, sliced
2 sliced carrots
1 sliced fresh tomato OR 1 tablespoon pureed tomato diluted in ½ cup water
1 cup EVGE extra virgin olive oil
Soak chickpeas overnight, rinse well and boil -removing foam -for around 40 minutes or until al dente and reserve liquid
Put in oven pan with about 1 cup of liquid that it boiled in, salt and put bay leaves, rosemary
and thyme
Layer, starting with sliced garlic. Then Add onion, peppers, carrot and tomato, salting each
layer.
Top with olive oil.
Cover with parchment and foil. Bake for 2 hours in oven 375. Uncover and bake for 30 minutes
to 1 hour.
Kali epitychia kai kali orexi!! (Good success and good appetite!)
