Sort ingredients
rathkopf
QR Code
Listen
Pdf
Soak the chickpeas overnight in plenty of water. Drain and rinse well under running water.
Preheat the oven to 400°F (200 C).
In a medium bowl, combine the chickpeas, salt, and ¼ teaspoon baking soda if you like, and toss well.
In a medium flameproof casserole or Dutch oven, heat the oil and sauté the onions over medium heat for 4 minutes, or until they start to soften.
Stir in the chickpeas, salt, and Aleppo pepper or pepper flakes, then add the stock or water, the orange peel, and celery.
Bring to a boil, remove from the heat, and cover the dish with a double layer of aluminum foil and then the lid.
Reduce the oven temperature to 250°F, place the casserole in the oven and cook for about 5 hours, or until the chickpeas are quite tender.
Mix the mustard with the chickpeas together with the squash pieces, toss and continue baking for another 30 minutes, or until the squash is tender.
Taste and adjust the seasoning, adding salt, more lemon juice, and black pepper to taste.
Drizzle with olive oil and serve hot, warm or at room temperature.