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

These 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.


1.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.
2.Add in the remaining Shallot Extra Virgin Olive Oil and tomatoes. Add in the chickpeas and simmer, covered, for 20 minutes.
3.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.
4.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.

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