INTRODUCTION
One Pan Black Chickpeas with Baharat & Orange is a delightful dish that brings together rich flavors and vibrant ingredients. This recipe celebrates the earthiness of black chickpeas combined with the warm spices of baharat and the bright tang of orange. By cooking everything in one pan, this dish saves time on both cooking and cleaning. It’s perfect for a cozy weeknight dinner or a meal that can impress guests.
WHY YOU WILL LOVE THIS RECIPE
This dish is not only tasty but also very healthy. Black chickpeas are an excellent source of protein, fiber, and essential nutrients. When you pair them with the zesty orange and fragrant baharat, you get a delicious explosion of flavors. The one-pan cooking method makes this recipe easy to follow, and cleanup is a breeze. You will love how the garlic adds depth, and the tarragon provides a fresh touch. Plus, it is vegetarian-friendly and can be made easily for vegan diets.
HOW TO MAKE One Pan Black Chickpeas with Baharat & Orange
Creating this vibrant dish is straightforward. Just follow these simple steps, and you’ll have a delicious meal ready in no time.
EQUIPMENT NEEDED
- Large, deep pan or skillet
- Wooden spoon or spatula
- Measuring cups and spoons
- Knife
- Cutting board
Ingredients You’ll Need:
- 12 cloves garlic, peeled and smashed
- 570g Ottolenghi x Bold Bean Co Queen Black Chickpeas, drained, stock reserved
- 250g cherry tomatoes
- 1/2 orange, halved lengthways and thinly sliced
- 50g Nocellara olives, pitted
- 1 tbsp tomato purée
- 1 tbsp Cooks’ Ingredients Baharat Seasoning
- 1/4 tsp ground turmeric
- 120ml olive oil
- 1 tsp salt
- 1/4 x 20g pack tarragon, leaves picked
- Greek yogurt, to serve
STEP-BY-STEP INSTRUCTIONS:
- In a large pan, heat the olive oil over medium heat. Add the smashed garlic and sauté until fragrant. Cook it gently so it doesn’t burn.
- Stir in the tomato purée and spices (baharat and turmeric), cooking for a couple of minutes. This step will help to enhance the flavors.
- Add the black chickpeas, cherry tomatoes, olives, and orange slices, stirring well. Make sure everything is mixed together properly.
- Pour in the reserved chickpea stock to create a saucy base. This stock will give your dish a lovely flavor and moisture.
- Bring to a simmer, cover, and let cook for about 1 hour. This slow cooking will help all the flavors blend beautifully.
- Stir occasionally, adding a little water if necessary. If the dish looks too dry, just add a splash of water.
- Once cooked, stir in the tarragon and adjust seasoning as necessary. Taste and see if it needs more salt or spice.
- Serve warm with a dollop of Greek yogurt. This creamy topping will balance the spices perfectly.
HOW TO SERVE One Pan Black Chickpeas with Baharat & Orange
You can serve this dish warm straight from the pan. Scoop a generous portion onto each plate and add a good dollop of Greek yogurt on top. The yogurt will provide a creamy contrast to the spices and tang of the orange. You might also consider serving it with warm pita bread or over a bed of fluffy rice or quinoa. This will help soak up all the delightful sauce.
STORAGE & FREEZING: One Pan Black Chickpeas with Baharat & Orange
This dish stores well in the fridge for about three to four days. Just make sure to let it cool completely before transferring it to an airtight container. To reheat, simply warm it up in a pan over low heat or in the microwave until heated through.
If you want to freeze this dish, make sure it is cooled down first. You can store it in a freezer-safe container for up to three months. When you’re ready to eat it, defrost it overnight in the fridge and then reheat.
SERVING SUGGESTIONS
For added texture and flavor, consider serving this dish with crunchy toppings such as toasted pine nuts or chopped fresh herbs like parsley or cilantro. A sprinkle of feta cheese can also enhance the flavor. A side of mixed greens or a fresh salad would complement the dish well too, adding a refreshing crunch.
VARIATIONS
If you want to experiment with this recipe, you can try different kinds of beans or legumes. Chickpeas can be swapped for lentils or even kidney beans. For a bit of heat, add sliced chili peppers when cooking. You can also use different citrus fruits. Grapefruit or lemon slices can create a different flavor profile if you prefer.
For a heartier option, add some diced sweet potatoes or carrots in the initial cooking step. This will create a more filling meal.
FAQs
1. Can I use dried black chickpeas instead of canned?
Yes, you can use dried black chickpeas. Just be sure to soak them overnight and cook them until tender before using them in this recipe.
2. Is baharat seasoning spicy?
Baharat is a warm spice blend that includes various spices, but it is not typically spicy. It adds depth and flavor without much heat.
3. Can I make this dish vegan?
Yes, this recipe is already vegan-friendly as it does not contain any animal products. Just ensure that the Greek yogurt used is dairy-free or omit it if you prefer.
4. How can I make it gluten-free?
This recipe is naturally gluten-free, so you don’t need to change anything. Just be sure that any additional toppings or side dishes are also gluten-free.
MAKE-AHEAD TIPS FOR One Pan Black Chickpeas with Baharat & Orange
One of the best parts of this dish is that it can easily be made ahead of time. If you plan to serve this dish for dinner, consider preparing it in the morning or even the night before. Just complete the cooking steps and let it cool. Store it in an airtight container in the fridge. When you are ready to eat, reheat it gently on the stove and add in fresh tarragon before serving. This allows the flavors to meld beautifully, making it an even more delicious meal.
In conclusion, One Pan Black Chickpeas with Baharat & Orange is a fantastic recipe that combines health, taste, and simplicity. It’s a great way to enjoy a nutritious meal without spending hours in the kitchen. Try this recipe, and you will create a vibrant dish that sure to please everyone at your table.
One Pan Black Chickpeas with Baharat & Orange
Ingredients
Method
- In a large pan, heat the olive oil over medium heat. Add the smashed garlic and sauté until fragrant, being careful not to burn it.
- Stir in the tomato purée and spices (baharat and turmeric), cooking for a couple of minutes to enhance the flavors.
- Add the black chickpeas, cherry tomatoes, olives, and orange slices, stirring to combine.
- Pour in the reserved chickpea stock to create a saucy base for the dish.
- Bring to a simmer, cover, and let cook for about 1 hour, stirring occasionally and adding water if necessary.
- Once cooked, stir in the tarragon and taste, adjusting seasoning as necessary.
- Serve warm with a dollop of Greek yogurt.