Ingredients (for 4-6 people):
2 1/2 tea-cups of dried chickpeas
1/4 tsp of baking soda
salt
1/3 tea-cup of olive oil
2 tea-cups of finely chopped onion
1 large carrot, thinly sliced
1-2 tsp of Boukovo pepper (or cayenne pepper)
1 1/2 tea-cups of vegetable stock (or chicken)
1 large strip of orange peel (about 20cm long)
1 tea-cup of celery, roughly chopped
2 tbsp of mustard (Dijon type or other)
1/4 tea-cup of lemon juice
black pepper
some extra olive oil for garnishing
Method:
Soak the chickpeas from the night before in a large bowl with plenty of water.
Next day, drain in a colander and sprinkle with the baking soda. Toss well with your hands and leave in the colander for 2 hours. Rinse very well under cold running water. You could, if you prefer, rub the chickpeas on kitchen towels so to peel off their skin. They say that without the skin the chickpeas are easier to digest.
Preheat the oven to 200°C.
Put the chickpeas in a bowl, season with salt and stir well. Leave aside for later.
In a medium size oven-proof pot with a lid, warm the oil in medium heat and sauté the onion for about 4 minutes until it gets soft. Add the carrots and the celery and sauté for 2-3 more minutes. Sprinkle with the boukovo pepper, add the vegetable stock and the orange peel.
When the food comes to the boil take off the heat, cover the pot with a double layer of foil and place its lid on top.
Turn the temperature in the oven down to 120°C, put the pot in and slowly cook for about 6 hours until the chickpeas are very tender (to the stage of becoming mushy).
Take the pot out of the oven, discard the foil and the orange peel. Add the mustard and the lemon juice and stir gently with a wooden spoon. Taste to check the seasoning and add more salt and black pepper if needed.
Drizzle on top with some more olive oil and serve the chickpeas hot, lukewarm or at room temperature.
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