These chickpeas are probably the most delicious chickpeas I’ve ever cooked! They’re inspired by a Bon Appetit recipe but with a few tweaks I’ve made them into a lemon and herb feast. You cook them from dry so they soak up all the flavour of the lemon rind and herbs as they cook. Cooking them from dry means you will need to potter around for an hour or two while they cook making this dish the perfect meal prep recipe to do on a Saturday or Sunday.

There’s something a little romantic about slow cooking while you enjoy the winding down of the weekend. It’s also a nice to take that time, if we have it, to connect a little more to our food. It’s so easy that cooking becomes a chore and something that needs to happen fast, fast, fast when we go about our every day life and it feels important to invite some slowing down to the kitchen once in a while.

Don’t worry though! You don’t need to do this week upon week to enjoy these yummy chickpeas. They are great to freeze and whip out on a day where you definitely don’t have time to be slow cooking. You can also store them in the fridge for a week roughly. In addition they taste great as a hummus. Simply pop them in the food processor or use a stick blender for ease and add some tahini before whizzing away. Yum!

Malin x

Lemon and Herb Chickpeas

Serves roughly 6.


1 cup dried chickpeas, soaked in plenty of water for 24-48 hours

2 onions, sliced into half moons

5 garlic cloves, sliced

1 lemon, rind as well as juice of one half

1 bay leaf

1 tsp ground coriander

1 tsp dried thyme

0,5 tsp dried rosemary

0,5 tsp dried sage

2 tbsp extra virgin olive oil

Big pinch of salt

Black pepper

A handful of fresh parsley, chopped (optional)

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