Name: Baked Chickpeas with Orange, Lemon & Squash (Revithia me Kolokytha)
Prep time: 45 min
Total time: 360 min
Ingredients: 2 cups dried chickpeas; 0.25 teaspoon baking soda; 0.33333334326744 cup extra-virgin olive oil, plus more for garnish; 2.5 cups chopped onions; 1 tablespoon Aleppo pepper or 3/4 teaspoon crushed red pepper; 1.5 teaspoons sea salt; 1.5 cups low-sodium vegetable broth or no-chicken broth; 1 cup coarsely chopped celery leaves, plus more for garnish; 2 (4 inch) strips orange zest; 5 cups chopped butternut squash (1-inch); 0.25 cup lemon juice; 2 tablespoons Dijon mustard

Baked Chickpeas with Orange, Lemon & Squash (Revithia me Kolokytha)

3.0

(2)

2 Reviews

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.

By Aglaia Kremezi

Updated on June 19, 2020

Prep Time:

45 mins

Additional Time:

5 hrs 15 mins

Total Time:

6 hrs

Servings:

Yield:

10 servings

Nutrition Profile:

Dairy-Free Egg Free Gluten-Free Healthy Immunity High Fiber Low Added Sugars Low-Calorie Nut-Free Soy-Free Vegan Vegetarian

Jump to Nutrition Facts

Ingredients

2 cups dried chickpeas
¼ teaspoon baking soda
⅓ cup extra-virgin olive oil, plus more for garnish
2 ½ cups chopped onions
1 tablespoon Aleppo pepper or 3/4 teaspoon crushed red pepper
1 ½ teaspoons sea salt
1 ½ cups low-sodium vegetable broth or no-chicken broth
1 cup coarsely chopped celery leaves, plus more for garnish
2 (4 inch) strips orange zest
5 cups chopped butternut squash (1-inch)
¼ cup lemon juice
2 tablespoons Dijon mustard

Directions

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 (per serving)

253	Calories
10g	Fat
34g	Carbs
9g	Protein

Nutrition Facts
Servings Per Recipe 10
Serving Size 1 cup
Calories 253
% Daily Value *
Total Carbohydrate 34g	12%
Dietary Fiber 9g	34%
Total Sugars 7g
Protein 9g	17%
Total Fat 10g	13%
Saturated Fat 1g	7%
Vitamin A 7391IU	148%
Vitamin C 24mg	26%
Folate 172mcg	43%
Sodium 468mg	20%
Calcium 87mg	7%
Iron 3mg	18%
Magnesium 65mg	16%
Potassium 525mg	11%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.