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.

Aglaia Kremezi
Source: EatingWell Magazine, March 2020


Recipe Summary

45 mins
6 hrs


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; protein 8.6g 17% DV; carbohydrates 34.2g 11% DV; exchange other carbs 2.5; dietary fiber 9.4g 38% DV; sugars 7.4g; fat 9.9g 15% DV; saturated fat 1.3g 7% DV; cholesterolmg; vitamin a iu 7390.9IU 148% DV; vitamin c 23.8mg 40% DV; folate 172.2mcg 43% DV; calcium 86.6mg 9% DV; iron 3.3mg 18% DV; magnesium 65.2mg 23% DV; potassium 524.7mg 15% DV; sodium 467.8mg 19% DV.