Level of difficulty: Easy, Preparation time: 15΄
Cooking time: 1.15΄-1.30΄
Ingredients for 4 people
Chickpeas 300gr thick, which from the night before are left to soak in water.
4-5 thick peppers or horn peppers, in different colors (red-green-yellow etc) which are cut into thick slices
1 large onion, finely chopped
1 or 2 cloves of garlic melted
250 gr. peeled tomato, chopped
1 sprig of rosemary
2/3 cup olive oil
½ teaspoon of sugar
1 bay leaf
3-4 grains of allspice
Salt & Pepper
Boil the chickpeas in water with the bay leaf and allspice until soft. Drain and keep the broth. Discard the bay leaf and allspice.
Saute the onion and garlic in oil until soft and add the peppers. When they wither, add the tomatoes, sugar, salt and pepper and cook on low heat until the sauce thickens.
Preheat the oven to 180 degrees. Place the chickpeas in a fireproof dish and pour the sauce with the peppers on top. Stir a little with the chickpeas and place the rosemary on top. If the chickpeas are not covered by the sauce, then add a cup of their stored broth.
Bake in the oven for about 35 minutes until the food forms a crust on top. If the food dries during cooking, add a little more broth.
Your chickpeas are ready!