Baked chickpeas w/ carrots & lemon


Baked chickpeas w/ carrots & lemon

0.0 rating
  • V
  • VG
  • GF
  • DF
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  • Difficulty:Easy
  • Prep Time:15 mins
  • Cook Time:60 mins
  • Serves:4
  • Freezable:Yes

Nutrition per portion

  • Calories 504
  • Fat 20 g
  • Saturates 3 g
  • Protein 20 g
  • Carbs 68 g
  • Sugars 12 g
  • Fibre 19 g
  • 2 cups chickpeas, cooked
  • 2 carrots, sliced
  • 4 celery stalks, chopped
  • 1 onion, sliced
  • 4 tbsp olive oil
  • Salt, pepper to taste
  • 1 cup water
  • Juice of 2 lemons
Prepare the chickpeas or use leftovers
  1. Soak chickpeas in water for at least 8 hours.
  2. Place chickpeas in pot and cover with water.
  3. Bring to a boil.
  4. Let it boil for 5 minutes. Drain and rinse chickpeas.
  5. Place the chickpeas back into the pot. Pour new water into the pot to cover chickpeas by 1 inch.
  6. Bring to a boil.
  7. Reduce heat to medium, partly cover with lid, and let it boil for at least 45 minutes or until beans are soft. Stir occasionally.
  8. Once soft, turn off the heat and drain any remaining water.
Prep for oven
  1. Preheat oven to 400 degrees.
  2. Add the carrots, celery, salt and pepper to chickpeas and stir.
  3. Place chickpeas in pan.
  4. Add water and olive oil to the pan and place in the oven.
  5. Bake in a preheated 400°F oven for 1 hour or veggies are soft.
  6. If at any point while baking the bottom of the pan is completely dry but the food is not cooked yet, then add a little bit of water (usually less than ½ a cup.)
  7. Add the lemon juice and then allow food to cool for 10 minutes before serving.
  • Since you’ll be cooking chickpeas twice - once by boiling them and then by placing them in oven, you don’t need to make them too soft when you boil them.
  • This recipe is awesome for meal planning! Just boil the chickpeas in the weekend and then use in salads or follow the rest of the steps here to prep for the oven any day of the week.


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