Greek-style braised chickpeas with tomatoes and orange from Milk Street Tuesday Nights Mediterranean: 125 Simple Weeknight Recipes from the World's Healthiest Cuisine (page 169) by Christopher Kimball

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Notes about this recipe

  • kari500 on October 06, 2022

    We liked this a lot, but I’m wondering how it would be with lemon (which we prefer) in place of the orange. I don’t much like honey, but that drizzle of honey at the end really put this over the top for me.

  • karya on May 25, 2022

    Loved this recipe. I just took the juice of one medium orange and it had a beautiful orange flavor. Tastes amazing on some crusty bread or really any bread, as stated in the notes

  • et12 on April 23, 2022

    We really liked this. Very comforting food with good flavours and easy to throw together. I doubled the amount of chickpeas and served with rice.

  • dinnermints on April 10, 2022

    To me, the three things about this dish that make it stand out are the caramelized tomato paste, large number of bay leaves + rosemary, and orange flavor. My husband, from the living room: "That smells really good. I mean a sort of next level good." While it calls for canned chickpeas, I cooked up a pound of them and found I could make exactly 1.5 recipe with that amount. I liked that the chickpeas and tomatoes cook together first, giving me time to prep onion and garlic. Served w/whole wheat couscous. Fabulous.

  • jenburkholder on March 10, 2022

    Enjoyable, but not my favorite quick chickpea dish. The tomato was overpowering and I felt that all the other flavors kind of faded away in comparison.

  • D.Barker on June 10, 2021

    This was easy and delicious! I don't know what the serving recommendation is, but we stirred in some sour cream, and served with pita breads that were lightly toasted with butter. Well worth doing again!

  • MEmilyGrey on May 22, 2021

    Amazing dish. The resin-y flavor of the rosemary plays beautifully with the touch of orange. Different & intriguing.

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