Ottolenghi’s One-Pan Black Chickpeas with Baharat and Orange
By Yotam Ottolenghi
Published on 30 June 2026
This slow-cooked, aromatic one pot wonder by Yotam Ottolenghi does all the work in the oven while you unwind. Nutty black chickpeas absorb the aromatic baharat spice blend, while creamy nocerella olives and fresh orange slices soften into a beautiful, savory sauce. It’s a wonderfully comforting dish that tastes delicious warm or at room temperature, especially topped with smooth yoghurt and served with fluffy flatbreads for dipping.Time and servings
1 hr 35 minsTotal time
4Servings
5 minsPrep time
1 hr 30 minsCooking time
Ingredients
- 570g jar Ottolenghi X Bold Bean Queen Black Chickpeas, drained but bean stock reserved
- 250g cherry tomatoes
- 12 garlic cloves, crushed
- ½ orange, thinly sliced, about 100g
- 50g nocerella olives, pitted
- 1 tbsp tomato puree
- 1 tbsp baharat spice blend
- ¼ tsp ground turmeric
- 120ml olive oil
- 1 tsp salt
- 5g tarragon leaves
- Yoghurt to serve, we used Greek but plant based would work
Method
Step 1
Heat the oven to 160°C/ 140°C fan/ gas 3. Tip the chickpeas, tomatoes, garlic, orange, olives, tomato puree, baharat, turmeric and olive oil into an ovenproof dish, about 26cm round. Pour over 100ml reserved bean stock and with the salt then give everything a gentle mix until fully combined.Step 2
Cover the pan tightly and cook in the oven for 1 hr 30 mins, making sure to give the ingredients a good stir halfway through so the flavours mingle.Step 3
Carefully remove the pan from the oven and leave it to rest for 10 mins so the sauce can settle. Scatter over the tarragon leaves right before you serve, then enjoy with a generous dollop of greek yoghurt, if you like.