Chickpeas with Baharat and Orange

Recipe by

Yotam Ottolenghi and Verena Lochmuller

Serves

Difficulty

Beginner

Photo by:

Jonathan Lovekin

"Ottolenghi SIMPLE TOO” Text copyright © 2026 by Yotam Ottolenghi and Verena Lochmuller. Photographs except as noted copyright © 2026 by Jonathan Lovekin. Photographs on pages 24, 82, 116, 199, 200, and 268 copyright © 2026 by Verena Lochmuller. Published by Ten Speed Press, an imprint of the Crown Publishing Group, a division of Penguin Random House LLC.

This is one-pan, hands-off cooking—great not only for how easy it is to make but also for what happens to all the ingredients as they mingle in the pan. The chickpeas add nuttiness, the olives bring the brine, the baharat creates the warmth, and then the tarragon and yogurt bring freshness and tang. It tastes as good eaten warm as it does at room temperature. Serve with rice or flatbreads. Once made, it keeps well in the fridge for up to 3 days.

Ingredients note: Black chickpeas are firmer, nuttier, and slightly smaller than regular chickpeas. They’re distinctly different and worth seeking out, but don’t worry if you can’t find them—regular white ones, or black beans, also work well.

Ingredients

1 x 20.1-oz/570g jar of black (or regular) chickpeas (or 2 x 15-oz/425g cans), drained, but bean liquid reserved (14 oz/400g)
9 oz/250g cherry tomatoes
12 garlic cloves, peeled and smashed with the flat side of a knife
1 small orange, unpeeled, quartered, and thinly sliced (3½ oz/100g)
⅓ cup/50g pitted green olives
1 tbsp tomato paste
1 tbsp baharat
¼ tsp Pragati Turmeric
7 tbsp/105ml olive oil
1 ½ tbsp/5g tarragon leaves
Greek yogurt, to serve
fine sea salt

Methods

Preheat the oven to 350°F.
Put everything, except for the tarragon and yogurt, into a 10-inch/25cm ovenproof sauté pan, along with ¾ teaspoon of salt and 7 tablespoons/105ml of the bean liquid. Gently mix to combine, cover, and place in the oven for 1½ hours, stirring halfway through. Remove from the oven and set aside to rest for 10 minutes. Stir in the tarragon and serve with a dollop of yogurt alongside.

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