Soak the chickpeas in cold water overnight. It’s a good idea to change the water in between.
In a large pot, heat olive oil and sauté the onions and celery, sliced. After a thorough sautéing, add the tomatoes, chopped into large pieces, the garlic, and the soaked chickpeas along with their soaking liquid. Add half of the olive oil, salt, pepper, and lime zest.
Carefully place the chicken thighs on top of the chickpeas, being careful not to submerge them too much.
Bake in the oven at 180ºC (356ºF) for 1 hour, without the pot lid, as we want the skin of the chicken to crisp up.
Once the time is up, remove the pot from the oven, carefully take out the chicken, and add lime juice, the remaining olive oil, and half a bunch of coarsely chopped parsley to the chickpeas.
Finally, bring the chickpeas to a final boil for 4-5 minutes, ensuring that the chickpeas are soft.