BEGINNING WITH DRIED BEANS
Soak chickpeas overnight. Place in saucepan, cover with water and bring to a boil. Rinse, place once again in saucepan, cover with fresh water and boil until soft. Drain off, reserving a cup of the broth.
Preheat oven to 350 degrees F.
Place the carrots and zucchini in a baking dish, then layer with the herbs, onion, tomatoes. and chickpeas. Add the cup of broth from the chickpeas, the olive oil and salt to taste.
Bake in oven for approximately 15 minutes, or when the top is golden, mix and cook further until crisp on top. Drizzle with olive oil to serve.
BEGINNING WITH CANNED BEANS
Preheat oven to 350 degrees F.
Drain beans, reserving 1 cup of liquid.
Place the carrots and zucchini in a baking dish, then layer with the herbs, onion, tomatoes. and chickpeas. Add the cup of broth from the chickpeas, the olive oil and salt to taste.
Bake in oven for approximately 15 minutes, or when the top is golden, mix and cook further until crisp on top. Drizzle with olive oil to serve.