Chickpeas slow braised in a juicy, lemon-spiked broth, soak up notes of olive oil and fresh thyme. Spoon these decadent beauties on crusty bread with a generous sprinkling of black pepper and feta.
Guys, I’ve always known chickpeas were unstoppable, but THIS —>
This recipe came about this weekend during an especially hungry stretch at my parents. We had spent the afternoon literally soakingggg up the sun in the rare warm weather. It was one of those special days you have an hour to waste to simply sitting on a bench eating sun-dried tomato scones, talking about everything and worrying about nothing. That day was a good day.
Especially later when we spooned these warm Mediterranean chickpeas onto some crusty seed bread my Mom got at the market. (Any excuse to eat bread though, right?)
I have made this recipe 3 times so far, and it is as adaptable as it is delicious.
The first time I swirled it with baby spinach until wilted, the second time I folded in a heap of cherry tomatoes, and the third time I cooked it with the feta cheese right in. (all recommended by the way) The feta however, is completely optional, for my dairy-free lovelies. The capers, roasted tomatoes and vegetable broth bring more than enough umami to punch it up.
Briny capers, fresh garlic, bright lemon, and browned onions, all thrown into a bath with a can of chickpeas- proving luxurious flavour cannnnn come from the back of the pantry.
- 1 can of chickpeas, drained with reserving 1/4 cup of the can liquid
- 1/2 cup vegetable broth
- 1 shallot or yellow onion, thinly sliced
- 2 cloves garlic, minced
- 3-5 sprigs fresh thyme
- 1 1/2 cup cherry tomatoes
- 1 lemon, cut into rounds
- 2 tbsp capers
- 2 tbsp olive oil
- dried chilli flakes, paprika, 1/2 cup greek feta, crumbled, hearty toasted bread, focaccia, baguette
- Preheat the oven to 400 F.
- While the oven is preheating, add 1 tsp of olive oil to a medium pan over medium high heat. Add the shallot/onion and cook for 3-4 min, until its golden and softened.
- In a caserole dish or oven safe pan with a lid, add the chickpea liquid, the chickpeas, vegetable broth, garlic, shallot, fresh thyme, cherry tomatoes, lemon slices, capers, and olive oil. Season with salt and pepper and mix to combine.
- Cover with a tight fitting lid and move into the oven. Cook for 30 min, until the chickpeas are bubbling and browned slightly.
- To serve: remove the fresh thyme and lemon and sprinkle with optional toppings.
This can be made ahead, and tastes especially delicious when the flavours are allowed to merry. Inspired by Joy the Baker's 'Olive Oil Chickpeas With Feta'