Baked Chickpeas with Rosemary

  • 250gr dried chickpeas
  • 200ml olive oil
  • 150ml water
  • 1 onion chopped
  • 2 Tbsp dried or fresh rosemary
  • juice from 1 lemon
  • salt
  • pepper


Soak chickpeas overnight.
The next morning drain and boil them with fresh water for 40 minutes until tender.

Drain and transfer chickpeas in a casserole dish. Add olive oil, water, onion, rosemary, salt and pepper.
Cover and bake in a preheated oven at 200C for approximately 2 hours. 


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