Chickpea and Tomato Gigantes Plaki with Fresh Dill

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-03 · Updated 2026-05-03

Slow-baked giant white beans in a rich tomato sauce infused with garlic, onions, and fresh dill, a classic Greek vegetarian comfort dish. This Mediterranean-inspired vegetarian recipe, ready in about 135 minutes, pairs dried giant lima beans (gigantes), olive oil, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 cup dried giant lima beans (gigantes)
• 1/4 cup olive oil
• 1 large, finely chopped onion
• 1 medium, finely diced carrot
• 1, finely diced celery stalk
• 3, minced garlic cloves
• 1 can (14 oz) canned crushed tomatoes
• 2 tbsp tomato paste
• 1/4 cup chopped fresh dill
• 3 cups water or vegetable broth
• 1 1/2 tsp salt
• 1/2 tsp black pepper
• 1 tsp sugar

Instructions

1. Step 1: Rinse and soak 1 cup dried giant lima beans in cold water overnight. Drain, then place in a large pot with fresh water covering beans by 2 inches. Bring to a boil, reduce to a simmer, and cook for 45 minutes until tender but not mushy. Drain and set aside.
2. Step 2: Preheat oven to 350°F. In a large ovenproof skillet or casserole, heat 1/4 cup olive oil over medium heat. Add 1 large finely chopped onion, 1 medium finely diced carrot, and 1 finely diced celery stalk, cooking for 8-10 minutes until softened and translucent.
3. Step 3: Stir in 3 minced garlic cloves, cooking for 1 minute until fragrant but not browned.
4. Step 4: Add 1 can (14 oz) crushed tomatoes, 2 tbsp tomato paste, 3 cups water or vegetable broth, 1 1/2 tsp salt, 1/2 tsp black pepper, and 1 tsp sugar. Stir to combine and bring to a simmer.
5. Step 5: Add the cooked beans back into the sauce and fold in 1/4 cup chopped fresh dill. Transfer the skillet to the oven and bake uncovered for 1 hour, stirring halfway, until sauce thickens and beans absorb the flavors.
6. Step 6: Remove from oven and let cool slightly before serving with crusty bread or over rice.