Can we talk about chickpeas for a moment? They’re one of my all-time favorite foods, largely due to their versatility: they can be hummus or chana masala; their canning liquid can be used to make mousses and puddings. Chickpeas are like tofu, when done well (yes, tofu can be done well)—they take on the flavors of what they’re cooked with and in that process become something more than the sum of their parts.
Apparently everyone discovered the wonder that is chickpeas, given how few of them I’ve seen in the grocery store over the past few weeks. I hope people are doing more than draining and sprinkling them over salads, which is quick and tasty but also quite a lot of wasted potential. With a modicum of effort and not much beyond pantry staples, chickpeas can become something nigh on transcendent. Braised with tomatoes and enlivened by oranges and rosemary, these chickpeas are a bit citrusy, a bit herby, and a lot delicious.
Braised Chickpeas with Tomatoes, Orange, and Rosemary
Source: Adapted from Milk Street Magazine
Serves ~6 people
Total Time: ~45 minutes
Ingredients:
- Olive oil
- 2 tablespoons tomato paste
- 1 tablespoon honey, plus more for serving
- 2 29-ounce cans chickpeas, drained
- 1 28-ounce can diced tomatoes or whole peeled tomatoes, liquid reserved and solids chopped
- 1 medium orange (save the peel for the next two recipes!)
- 1/2 medium red onion, thinly sliced
- 3 or 4 medium garlic cloves, minced
- 1 4-inch long sprig fresh rosemary
- Salt and pepper, to taste
- Fresh oregano and parsley for sprinkling, if desired
Directions:
- Heat a large Dutch oven over medium heat. Add enough olive oil to lightly cover the bottom, then add the tomato paste and honey. Cook, stirring often, until the tomato paste begins to deepen in color, about 4 minutes.
- Add the chickpeas and tomatoes (along with their liquid, if you used whole tomatoes).
- Increase the heat to medium-high to bring everything to a simmer, then cook until most of the liquid has evaporated, about 10 minutes.
- While the chickpeas are cooking, zest about one quarter of your orange and set it aside. Slice the orange into quarters and set them aside.
- Reduce the heat to medium-low before adding the onion, garlic, rosemary, and salt and pepper to the chickpea mixture. Juice one-quarter of your orange into the Dutch oven, and stir well to combine.
- Cover the pot and cook for an additional 10 minutes, until the onions are soft, adding a few tablespoons of additional water if needed to prevent sticking or scorching.
- Turn off the heat under the pot. Stir in the orange zest before dishing the chickpeas into individual bowls. Drizzle with additional olive oil and honey and sprinkle with fresh oregano and parsley, if desired, before serving.