Baked Ikarian Chickpeas

1 lb. dried chickpeas
1 medium zucchini, diced
2 medium carrots, peeled and diced
1 small yellow or white onion, diced
1/2 c. extra-virgin olive oil
2 T. packed fresh mint leaves, minced
1/2 t. salt
1/4 t. freshly ground black pepper

Soak the chickpeas in a big bowl or water at room temperature for at least 8 hours or up to 16 hours (overnight).

Drain in a colander. Pour the chickpeas into a large saucepan and add enough cool water so they're submerged by 2". Bring to a boil over night heat. Boil for 5 minutes, then drain in colander again.

Return the chickpeas to the pot, cover with the same amount of fresh water, and bring back to a boil over high heat. Cover, reduce the heat to low, and cook until tender, about 45 minutes. Scoop out 1 c. cooking liquid and set aside. Drain the remainder of the water from the chickpeas.

Position the rack in the center of the oven and heat to 350 degrees.

Stir the zucchini, carrots, onion, olive oil, and mint in a large roasting pan. Pour the drained chickpeas over the vegetables; pour in the reserved cooking liquid.

Roast undisturbed until the vegetables are tender and the chickpeas are lightly browned, about 15 minutes. Stir in the salt and pepper. Set aside at room temperature for 5 minutes to blend the flavors before serving.

Serves 6 as a side dish.

Adapted from The Blue Zones Solution, p. 251.