This recipe is based on a recipe for maple chicken from the Beauce region of Québec.
- 750 grams/26 ounces cooked, drained chickpeas
- 2 tablespoons butter
- 1 medium onion
- 1/3 cup maple syrup
- 1/2 teaspoon dried savoury
- 1/2 teaspoon dried sage
- 1/2 teaspoon dried thyme
You can use chickpeas from a can or cook them yourself for this recipe. I used a mixture of dark and regular chickpeas to enliven the appearance, but you can use regular chickpeas.
Preheat the oven to 200° Celsius/400° Fahrenheit. While the oven is heating, dice the onion.
Put the butter in a casserole dish and stick it in the oven until the butter is melted. Put the chickpeas, onion, savoury, sage, thyme and some pepper in the casserole dish. Stir well to coat with butter and distribute the spices. Add the flour and stir again until it is well-distributed.
Add the maple syrup, then add enough water to just cover the chickpeas. Put the casserole dish in the oven until the liquid has reduced by half and the sauce has thickened. The onions should also be completely soft. This took 40 minutes in my oven, with the fan turned on for the last 10 minutes. Stir the chickpeas once or twice while they are baking.
Season to taste with salt.