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One Pan Black Chickpeas with Baharat & Orange

A vibrant one-pan dish that combines black chickpeas with the warm spices of baharat and the zesty flavor of orange. Perfect for a cozy dinner and easy cleanup.
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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Middle Eastern, Vegetarian
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 570 g Ottolenghi x Bold Bean Co Queen Black Chickpeas, drained, stock reserved
  • 250 g cherry tomatoes
  • 12 cloves garlic, peeled and smashed
  • 50 g Nocellara olives, pitted
  • 1/2 orange orange, halved lengthways and thinly sliced
  • 1 tbsp tomato purée
  • 1 tbsp Cooks’ Ingredients Baharat Seasoning
  • 1/4 tsp ground turmeric
  • 120 ml olive oil
  • 1 tsp salt
  • 1/4 20g pack tarragon, leaves picked
  • Greek yogurt, to serve Optional for serving

Method
 

Cooking Instructions
  1. 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.
  2. Stir in the tomato purée and spices (baharat and turmeric), cooking for a couple of minutes to enhance the flavors.
  3. Add the black chickpeas, cherry tomatoes, olives, and orange slices, stirring to combine.
  4. Pour in the reserved chickpea stock to create a saucy base for the dish.
  5. Bring to a simmer, cover, and let cook for about 1 hour, stirring occasionally and adding water if necessary.
  6. Once cooked, stir in the tarragon and taste, adjusting seasoning as necessary.
  7. Serve warm with a dollop of Greek yogurt.

Notes

This dish stores well in the fridge for 3-4 days and can be frozen for up to 3 months. Serve with pita bread or over rice or quinoa for a complete meal.