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Greek Roasted Chickpeas

Greek Roasted Chickpeas

Another great way to enjoy beans. This simple dish of roasted soft chickpeas goes great with feta.
Course Entree, lunch
Cuisine Greek, Mediterranean
Keyword Roasted Chickpeas
Prep Time 5 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 20 minutes
Servings 2 -3 full course servings
Author Elena Paravantes RDN


  • 1 cup dry chickpeas
  • 1 medium onion chopped
  • 2 garlic cloves cut in half
  • 1 bay leaf
  • 1 tablespoon tomato paste
  • 2 tablespoons chopped dill
  • 2 tablespoons olive oil
  • Salt/Pepper


  • Soak the chickpeas in water overnight.
  • Rinse and place in a pot with the onion, garlic and bay leaf. Add water until it covers beans with about an inch of water above the beans.
  • Simmer for about 45 minutes (it may take longer) until chickpeas are almost completely cooked and water is all absorbed.
  • Preheat oven at 350 degrees F (180 degrees C).
  • Stir in the tomato paste and let it heat, stirring gently so that it spreads over all the chickpeas.
  • Remove from pot, empty the beans in a casserole dish and add 2 tablespoons olive oil and the dill. Blend well.
  • Add about ½ cup warm water at the corner of the casserole dish and tilt so it spreads over the base of the whole dish.
  • Add salt and pepper as needed.
  • Cover the pan with aluminum foil or with its lid.
  • Roast for about 30 minutes.
  • Serve at room temperature