Name: One pan black chickpeas with baharat and orange
Ingredients: 1 jar Bold Bean black chickpeas, drained but bean stock reserved (400g); 250g cherry tomatoes; 12 garlic cloves, peeled and smashed with the flat side of a knife; ½ orange (halved lengthways); halved lengthways again and thinly sliced (100g); 50g green olives (we like Nocellara); 1 tbsp tomato paste; 1 tbsp baharat; ¼ tsp turmeric; 120ml olive oil; 5g tarragon leaves; greek yoghurt, to serve; salt

One pan black chickpeas with baharat and orange

New

Main Easy

Serves 4

Prep 5 min

Cook 90 min

This is one of those meals you can leave to simmer in the oven while you get on with other things (don't we all need more of these in our lives?). The black chickpeas absorb the warmth of baharat as they cook, with olives adding a briney saltiness and orange slices melting into the sauce. Serve with yoghurt swirled through (or a plant-based alternative to keep it vegan) alongside rice or flatbreads. It's just as delicious hot from the oven as at room temperature, and actually improves with a few days spent in the fridge.

Ingredients

1 jar	Bold Bean black chickpeas, drained but bean stock reserved (400g)
250g	cherry tomatoes
12	garlic cloves, peeled and smashed with the flat side of a knife
½	orange (halved lengthways); halved lengthways again and thinly sliced (100g)
50g	green olives (we like Nocellara)
1 tbsp	tomato paste
1 tbsp	baharat
¼ tsp	turmeric
120ml	olive oil
5g	tarragon leaves
	greek yoghurt, to serve
	salt

Method

Preheat the oven to 160c.
Add everything, except for the tarragon and yoghurt, to a 26cm round saute pan, along with 1 teaspoon of salt and 100ml of the bean stock. Gently mix to combine, cover, and place in the oven for 1 ½ hours, stirring half way through. Remove from the oven and set aside to rest for 10 minutes. Stir in the tarragon just before serving. Serve with a dollop of yoghurt alongside.