Black Chickpeas with Baharat & Orange
Recipe Bag
Serves 4 @ £1.81 per person
A rich, aromatic braise of nutty black chickpeas, sweet confit garlic, blistered tomatoes, and citrus zest.
Vegetarian
Inspired by Yotam Ottolenghi & Verena Lochmuller.
Ingredients from Us
PREP: 10 mins
COOK: 25 mins
INGREDIENTS
What We Provide (In Your Box)
1 x Black Chickpeas with Baharat & Orange
1 x Cherry Tomatoes (250g)
1 x biodegradable bag
2 x Black Chick Peas (400g)
2 x Garlic Bulb (50g x 1)
1 x Whole Orange (apx. 150g)
1 x Baharat Spice Mix (30g)
From Your Kitchen (From Your Pantry)
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$100\text{ml}$ Olive Oil
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$50\text{g}$ Pitted Green Olives (halved)
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$1\text{ tbsp}$ Tomato Paste
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$\frac{1}{4}\text{ tsp}$ Ground Turmeric
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$5\text{g}$ Fresh Tarragon Leaves
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Greek Yoghurt, to serve
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Sea salt & freshly ground black pepper
METHOD
1. Confit the Garlic, Tomatoes & Orange Zest
Using a speed peeler, shave wide strips of zest from the orange (avoiding bitter white pith). Heat 100ml olive oil in a wide, heavy sauté pan over medium-low heat. Add the 12 whole garlic cloves, 250g cherry tomatoes, orange zest strips, and 1 tbsp tomato paste. Cook gently for 12–15 minutes, stirring occasionally, until the garlic turns soft and golden and the tomatoes blister and collapse into the fragrant oil.
2. Bloom the Baharat & Turmeric
Add 1 tbsp of Baharat spice blend and 1/4 tsp ground turmeric directly into the hot, bubbling oil. Stir gently for 1 minute until deeply aromatic, allowing the warm Middle Eastern spices to toast and infuse throughout the garlic-tomato base.
3. Braise the Black Chickpeas
Tip in both drained tins of black chickpeas along with 150ml of their reserved canning liquid (aquafaba), 50g halved green olives, and the freshly squeezed juice of half the orange. Bring to a gentle boil, then turn the heat down and simmer uncovered for 8–10 minutes until the sauce reduces into a rich, glossy gravy coating the nutty chickpeas.
4. Garnish & Serve
Remove from heat. Pick and scatter over the fresh tarragon leaves. Taste and adjust seasoning with sea salt and cracked black pepper. Ladle into warm shallow bowls and serve immediately with generous spoonfuls of cool Greek yoghurt and warm flatbreads or sourdough for dipping.
Chef's Tip: Do not discard the chickpea canning liquid (aquafaba)—its natural starches emulsify with the 100ml of olive oil to create a velvety, glossy sauce without needing dairy cream. British-grown black chickpeas have an intensely nutty, firm texture that holds up brilliantly to slow braising.