Olive oil-braised chickpeas from Joy the Baker from Food52 by Joy Wilson

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Notes about this recipe

  • Eat Your Books

    Can substitute ricotta cheese for feta cheese.

  • clcorbi on January 23, 2017

    Yum! What an easy, tasty preparation for canned chickpeas. I decreased the olive oil to around 1/2c, omitted the olives entirely, and stirred the feta in prior to baking. I also subbed rosemary for thyme. After 35 minutes of baking, these had not gotten very brown since they are covered during cooking, so I took the foil cover off and allowed the top to crisp up for a few extra minutes before serving. Delicious.

  • Rutabaga on October 25, 2016

    These chickpeas were so good! Maybe it's all the olive oil and the salty combination of olives, capers, and feta. I used a 9x13 Pyrex pan, and they didn't get very crispy, but you could probably just bake them a little longer if that's your preference. The lemon slices and sage (which I used in place of thyme) gave the oil a lovely subtle fragrance and flavor. We ate it with rice, and found it to be a wonderful warming meal for a cold fall day.

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