Luckily the actual assembly of the dish comes together pretty quickly -- it's just sauteed onions and garlic combined with sweet pepper, chickpeas (drained over night), celery, orange zest, bay leaves, and vegetable stock.
Cook until simmering and then stick the whole dish in the oven, covered in aluminum foil, for about three hours. Stir n mustard and lemon juice and cook for another hour.
Serve hot or at room temperature.
This was good, though not my favorite chickpea recipe ever. If I made it again I would up the level of citrus and reduce the amount of onions. Also, I cut the recipe in half and it still makes a ridiculous amount, so chef beware.
vegetable broth -- $2.50 (plenty left)
bell pepper -- $1.88 (3/4 left)
orange -- $.86 (only used the zest)
yellow onion -- $1.49
celery -- $2.99 (most of the bag left)
Total Cost of Slow-Cooked Chickpeas with Orange Zest and Lemon Juice: $9.72
($1.94 per serving)