500gr dried chickpeas
1 large onion
2 red peppers, chopped
2 green peppers, chopped
1 yellow or orange pepper, chopped
2 cloves of garlic
300gr tomato, peeled and diced
1 sprig of rosemary
2/3 cup olive oil
1/2 teaspoon sugar
1 laurel leaf
1 teaspoon whole allspice berries
Add the chickpeas to a large bowl and cover with several inches of cold, salt water. As the beans rehydrate, they triple in size — adding plenty of water is key. Soak the beans 8 hours or overnight. After the beans have been soaked, drain and rinse them well.
In order to cook the soaked beans, add the chickpeas, the laurel leaf and the allspice berries to a large pot. Cover the beans with several inches of water, and bring everything to a boil. Reduce the heat and simmer until they reach your desired tenderness, 1 and 1/2 to 2 hours. Drain the chickpeas after boiling, keep the boiling water and remove the rosemary and the allspice.
In olive oil, fry chopped onions and minced garlic until soft. Add the peppers, the tomato, the sugar, salt and pepper to taste. Cook, stirring frequently, then leave to simmer until it gets to desired thickness. Preheat oven to 180* C (356* F).
Place chickpeas and the pepper sauce on a baking tray and spread out. Add the rosemary and toss to coat. Αdd a cup of the boiling water that you have kept.
Roast for about 35 minutes.
The chickpeas will be ready when you notice they have shrunk down in size and are crunchy on the outside. Remove from oven and serve.
Photo Credit: Myrsini Kara