Recipe: Chickpeas baked with lemon and honey

Recipe: Chickpeas baked with lemon and honey

This recipe is great for using up any leftover greens in your fridge. I use whatever I have – spinach, chard, sometimes beetroot leaves. Similarly, with the herbs, use a mix of whatever you have on hand.

Serves 4 as a side


  • 1 bunch silverbeet (Swiss chard)
  • 1 brown onion, sliced
  • 1⁄4 cup (60 ml) olive oil, plus extra to season
  • 2 garlic cloves, sliced
  • 2 x 400 g (14 oz) cans chickpeas, drained
  • 2 tbsp honey
  • 1 lemon
  • 1⁄2 cup (20–30 g) chopped mixed dill, mint and spring onion (scallion)
  • flake salt and freshly ground black pepper to taste


  • Start off by preheating your oven to 180°C (350°F).
  • Wash the silverbeet – I finely chop it, then leave it to soak in a sink full of water before draining well.
  • Sauté the onion in 1 tablespoon of the olive oil in a saucepan for around 15 minutes until golden, then add the garlic and sauté until aromatic: 30 seconds.
  • Add the silverbeet and stir it through the oil, allowing it to wilt.
  • Add the chickpeas and sauté briefly.
  • Transfer everything to a baking dish and add the rest of the olive oil and the honey. Cut the lemon in half and add it to the baking dish.
  • Bake for around 40 minutes or until most of the liquid has been cooked out of the silverbeet.
  • Season with salt, pepper, extra olive oil and the pulp of the baked lemon. The lemon will be mellower than a fresh lemon, but taste as you go – it’ll still be quite acidic.
  • Stir in the mixed greens and serve warm or at room temperature.
Spring mocktails: golden tonic

Images and text from Ela! Ela! By Ella Mittas, photography by Ella Mittas. Murdoch Books RRP $39.99

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