Recipe For Baked Chickpeas | Ikaria - Food Wine Travel

Ingredients

• 500 g (1 lb 2 oz) dried chickpeas, soaked overnight and drained
• 1 zucchini (courgette), cut into cubes
• 2 carrots, peeled and cut into cubes
• 1 onion, diced
• 2 tomatoes, grated (see note below)
• 2 tablespoons finely chopped mint
• 1 tablespoon finely chopped parsley
• 100 ml (3½ fl oz) olive oil, plus extra for drizzling
• squeeze of lemon juice, to serve (optional)