Braised Curried Chickpeas with Feta
Servings
4
Total time
25
minutesThese chickpeas are braised in olive oil – confit, if you will – along with our Garlic Curry. The result is a rich, indulgent sauce that’s just begging for a side of warm flatbread. You can also load these chickpeas up on a thick slice of French bread. Don’t forget a big glug of the sauce and a sprinkling of feta cheese
Ingredients
1/3 cup Shallot Extra Virgin Olive Oil, divided
1 yellow onion, minced
2 garlic cloves, grated
1 Tbl Garlic Curry
1/2 tsp Kosher Flake Salt
1/2 cup white wine
1 can crushed tomatoes
2 cans chickpeas, drained
1 lemon, halved
French bread or flat bread for serving
Crumbled feta for serving
Fresh parsley, cilantro or mint for serving
Instructions
- Heat a pot over medium heat. Drizzle in 2 Tbl Shallot Extra Virgin Olive Oil. Saute the onion until softened and beginning to brown. Add in the Garlic Curry, salt and grated garlic and saute for 1 minute. Add in the wine and simmer until it has nearly evaporated.
- Add in the remaining Shallot Extra Virgin Olive Oil and tomatoes. Add in the chickpeas and simmer, covered, for 20 minutes.
- While the chickpeas are simmering, heat a skillet over medium-high heat. Place the lemon halves, cut side down, in the skillet and sear until they are brown. Set aside.
- After the chickpeas simmer, taste them and adjust with salt and ground black pepper. Serve them atop a slice of french bread or in a shallow bowl with bread for dipping. Squeeze the bronzed lemon halves over the chickpeas. Garnish with crumbled feta and chopped parsley, mint or cilantro.
