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.
Time: 25 min
Serves 4Rating
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Loading...| 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 |
| 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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