Baked Chickpeas with Dill and Lemon

Slow-cooked chickpeas infused with the earthy aroma of rosemary and the bright zest of lemon—this rustic dish is a comforting, hearty embrace of Mediterranean flavors. Baked to perfection, each bite is a harmony of tender legumes, sweet cherry tomatoes, and the gentle warmth of garlic and herbs. A final flourish of fresh dill and a drizzle of golden olive oil elevate the dish, making it an irresistible centerpiece for any table. Whether served as a satisfying main or a flavorful side, this simple yet elegant recipe transforms humble ingredients into a wholesome, nourishing delight. Enjoy the taste of slow-roasted goodness!

Ingredients (Makes 6 servings)
  • 500 g dried chickpeas
  • 1.5 liters vegetable broth
  • 2 sprigs fresh rosemary
  • 2 bay leaves
  • 1 onion, finely chopped
  • 4 spring onions, finely chopped
  • 2 bell peppers, sliced into rings
  • 1 garlic clove, thinly sliced
  • 1 bunch fresh dill, finely chopped
  • 20 cherry tomatoes, sliced
  • 1 tsp dried rosemary, crushed
  • Zest and juice of 1 lemon
  • 150 ml extra virgin olive oil
  • Salt and freshly ground black pepper
Directions
  • 1. Soak the Chickpeas: Place the dried chickpeas in a bowl and cover them with water. Let them soak overnight for 8–12 hours.
  • 2. Drain and Pre-Boil: Drain and rinse the chickpeas thoroughly. Transfer them to a pot, bring to a boil over medium heat, and cook for 10 minutes. Drain and discard the water.
  • 3. Simmer: Return the chickpeas to the pot. Add bay leaves, fresh rosemary, 2 tbsp olive oil, and enough hot vegetable broth to cover them by about 5 cm (2 inches). Simmer over low heat for 1–2 hours, skimming off any foam as needed, until tender.
  • 4. Reserve Cooking Liquid: Strain the chickpeas, reserving 500 ml (2 cups) of the cooking broth. If needed, top up with hot water or additional broth.
  • 5. Preheat the Oven: Set your oven to 200°C (390°F).
  • 6. Sauté Aromatics: In the same pot (now empty), heat 60 ml (¼ cup) olive oil over high heat. Add the onion, spring onions, garlic, bell peppers, and dried rosemary, sautéing for 2–3 minutes until softened slightly.
  • 7. Combine Ingredients: Stir in the chickpeas, cherry tomatoes, lemon juice, lemon zest, reserved cooking liquid, salt, and pepper. Bring to a boil for 2–3 minutes.
  • 8. Bake: Transfer everything into a deep baking dish or Dutch oven. Bake for 30 minutes until the sauce thickens and all ingredients are tender.
  • 9. Finish and Serve: Remove from the oven, sprinkle with fresh dill, drizzle the remaining olive oil, mix gently, and serve warm.