Ingredients:
2 cups chickpeas soaked overnight
1/3 cup olive oil
2 medium onions, quartered
2 large carrots, diced
1 stick celery, diced
1 red capsicum (optional) diced
1 green capsicum (optional) diced
1-2 teaspoons hot chili or sweet if you prefer
2 slices of orange peel
1/2 cup of freshly squeezed lemon juice (you can add more if you wish)
2 small branches of fresh rosemary tied into a clean gauze
salt and pepper to taste
Method:
1. Soak chickpeas overnight and change water a couple of times. You don’t have to wake up to do this – put them to soak early and change water before going to bed. Change again in the morning and leave till you’re ready to cook them.
2. Cover with water, add the rosemary and simmer till tender for about 1-2 hours. The time depends on the variety.
3. When tender, remove, squeeze rosemary branch and discard. Keep 2 cups of the water, strain the rest and put aside.
Meanwhile:
1. Sauté onions, capsicums, then
add celery and carrots and sauté altogether.
2. Add chilli and orange peel.
3. Add 2 cups of water and simmer for about 2-3 minutes.
4. In a ceramic dish, lay out boiled chickpeas.
5. Pour over the onion, carrot, celery mix. Add lemon juice and salt and pepper to taste. Be careful as when hot it tastes less salty – you can always add salt later at the table.
6. Cover with lid and bake for one hour in 180°C preheated oven.