This earthy dish was originally baked in a ceramic dish, which enhanced the flavours of the chickpeas. A heavy baking tray or casserole will also do the job if you don’t have a ceramic dish.
Ingredients 11
500 g dried chickpeas, soaked overnight, drained
1 zucchini (courgette), cut into cubes
2 carrots, peeled, cut into cubes
1 onion, diced
2 tomatoes, grated
1 tsp sugar
1 garlic clove
100 ml olive oil, plus extra for drizzling
2 tbsp mint, finely chopped
1 tbsp parsley, finely chopped
1 lemon juice
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Method 9
Preheat the oven to 180°C (350°F).
In a large saucepan, add the soaked and cover with water. Bring to the boil over a medium–high heat and cook until almost cooked through but still firm.
To grate the , first cut it in half. Then, holding the skin side in the palm of your hand, grate the tomato flesh into a large bowl. Once you have grated all the tomatoes, add the to maximise the flavour, and a pinch of salt and the whole . Allow the tomato mixture to sit for a few minutes to develop the flavours.
Drain the , reserving about 250 ml (8½ fl oz/1 cup) of the cooking liquid, and pour the chickpeas onto a heavy baking tray or casserole dish. Add the reserved liquid.
Scatter the , , , grated tomato mixture (with sugar, salt, and garlic), , and over the .
Season well with salt and pepper and pour over the .
Mix well to combine.
Bake for 20 minutes or until cooked through.
Serve with an extra drizzle of and a squeeze of .
Meni Valle's tips
A heavy baking tray or casserole will also do the job if you don’t have a ceramic dish.
