- 2 (15-ounce) cans chickpeas, rinsed and drained
- 1 cup grape tomatoes or chopped tomatoes
- ¼ cup loosely packed fresh flat-leaf parsley leaves, coarsely chopped
- Zest of 1 lemon, cut into 1-inch-wide strips with a vegetable peeler
- 4 cloves garlic, peeled and minced
- 1 tablespoon chopped Calabrian chiles - I used Trader Joe's Italian Bomba Hot Pepper Sauce
- 1 teaspoon kosher salt
- ½ teaspoon ground pepper
- 1 cup extra-virgin olive oil
Preheat the oven to 300°F.
Mix the chickpeas, tomatoes, parsley, lemon zest, garlic, chiles, salt, and pepper in a large oven-safe pot. Pour the oil over the mixture; put the lid on or cover the pot tightly with foil. Bake until the chickpeas are tender and creamy but not mushy, about 1 hour. I love using earthenware bean pot for this.
After baking, remove and reserve ½ cup of the oil for other uses (great for salad dressings or sautéing purposes). Carefully stir the chickpea mixture. Serve hot or at room temperature. This makes an excellent side dish, condiment, salad topping, vegetarian main course over pasta, rice, bread, or greens. I keep finding new ways to use it and I have a quart jar of it in my fridge more often than not!
- Yields: About 1 quart
- Preparation Time: About 90 minutes - mostly hands off baking
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