Make the tastiest chickpeas following the recipe
Soak the chickpeas overnight
The next day boil them in clean water.
Preheat the oven at 200 Celsiys with the fan on
Peel the carrots and cut them into slices
Finely chop onion and rosemary
Chop onion and tomatoes into slices.
Place the olive oil, onions, carrots, rosemary and smoked paprika in a fireproof dish, stir and bake in the oven for 15 minutes (stir once or twice)
Lower the oven temperature to 160 Celsius with the fan off.
Dilute the tomato paste in chickpea broth.
Place the chickpeas in the pan with the cooked vegetables and add broth from the pot that boiled the chickpeas, salt, pepper, tomato paste, garlic and mix well.
Cover the pan and bake for about 2 hours covered and another 10 minutes uncovered to get color.
Let it rest for about half an hour covered and serve.
500 g chickpeas
2 medium onions
2 carrots thinly sliced
1 tbsp tomato paste
100 ml of olive oil
1-1½ cup chickpea broth
1 tbsp chopped rosemary
1 tbsp smoked paprika
salt and pepper
Lemon as much as you want