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.
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.
Serve drizzled with more oil and topped with more celery leaves, if desired.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
