2-3 servings


  • 1 cup dry chickpeas (I used peeled)
  • 1 medium onion chopped
  • 2 garlic cloves cut in half
  • 1 bay leaf
  • 1 tablespoon tomato paste
  • 2 tablespoons chopped dill
  • 2 tablespoons olive oil
  • Salt/Pepper


  • Soak the chickpeas in water overnight.
  • Rinse and place in a pot with the onion, garlic and bay leaf.
  • Add water until it covers beans with about an inch of water above the beans.
  • Simmer for about 45 minutes (it may take longer) until chickpeas are almost completely cooked and water is all absorbed.
  • Preheat oven at 180 degrees C.
  • Stir in the tomato paste and let it heat, stirring gently so that it spreads over all the chickpeas.
  • Remove from pot, empty the beans in a casserole dish and add 2 tablespoons olive oil and the dill.
  • Blend well. Add about ½ cup warm water at the corner of the casserole dish and tilt so it spreads over the base of the whole dish. Add salt and pepper as needed.
  • Cover the pan with aluminum foil or with its lid. Roast for about 30 minutes.
  • Serve at room temperature