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One pan black chickpeas with baharat and orange

Creamy black chickpeas with sweet-orange warmth and smoky baharat
Cherry tomatoes burst, garlic turns silky, and olives add depth
Swirl in cooling Greek yoghurt for a cozy, satisfying bowl

dinner ⏱ 95 min 410 kcal / portion 58.0 g carbs / portion (estimated) vegetarian 🔗 Original source

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One pan black chickpeas with baharat and orange
v1 · rb0e705f985 20260727Z1751 5 g tarragon leaf greek yoghurt to taste 🔥 preheat the oven to 160°C 🍳 add chickpeas, tomatoes, garlic, orange, olives, tomato paste, baharat, turmeric, olive oil, bean stock, and salt to a 26cm saute pan with gently mix 🔥 ⏱ 5 h cover and simmer in the oven for 1., stirring half way through 🔥 ⏱ 10 min rest after removing from the oven 🌀 stir in the tarragon just before serving 🍽 swirl the yoghurt and serve alongside One Pan Black Chickpeas 🎉 400 g chickpea 250 g cherry tomato 12 pieces garlic 50 g orange 50 g olive 1 tbsp tomato paste 1 tbsp baharat ¼ tsp turmeric 120 ml olive oil salt to taste tarragon leaf greek yoghurt
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Preparation steps

  1. preheat the oven to 160°C
  2. add chickpeas, tomatoes, garlic, orange, olives, tomato paste, baharat, turmeric, olive oil, bean stock, and salt to a 26cm saute pan with gently mix
  3. cover and simmer in the oven for 1.5 hours, stirring half way through
  4. rest for 10 minutes after removing from the oven
  5. stir in the tarragon just before serving
  6. swirl the yoghurt and serve alongside

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