On Crete, chickpeas are commonly flavored with Seville orange, a pleasingly bitter variety grown locally. Orange zest along with lemon juice makes a good substitute. A little mustard deepens the flavor. Source: EatingWell Magazine, March 2020

Aglaia Kremezi


Ingredient Checklist


Instructions Checklist
  • Place chickpeas in a large bowl with enough cold water to cover by 3 inches. Let soak for 8 to 24 hours.

  • Preheat oven to 400 degrees F.

  • Rinse the chickpeas. Transfer to a medium bowl and toss with baking soda.

  • Heat oil in a large ovenproof pot over medium heat. Add onions and cook, stirring occasionally, until soft, about 4 minutes. Stir in the chickpeas, Aleppo (or crushed red pepper) and salt; cook for 30 seconds. Add broth, celery leaves and orange zest. Bring to a boil over high heat, then remove from heat. Cover the pot with a double layer of foil and put the lid on.

  • Reduce oven temperature to 300 degrees . Bake the chickpeas until very tender, about 4 hours. Stir in squash, lemon juice and mustard; bake until the squash is tender, about 1 hour more.

  • Serve drizzled with more oil and topped with more celery leaves, if desired.

Nutrition Facts

253 calories; 9.9 g total fat; 1.3 g saturated fat; 468 mg sodium. 525 mg potassium; 34.2 g carbohydrates; 9.4 g fiber; 7 g sugar; 8.6 g protein; 7391 IU vitamin a iu; 24 mg vitamin c; 172 mcg folate; 87 mg calcium; 3 mg iron; 65 mg magnesium;