Long-cooked brothy chickpeas with shallot & chile from Something from Nothing (page 158) by Alison Roman

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Labne with caramelized harissa

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute red onion for shallots and thyme or rosemary for oregano.

  • jessica_8s3n6x on April 22, 2026

    These were really tasty. Luscious as promised and great texture. My chickpeas were done around 4 hours, a little less time than recipe indicated.

  • hanachocho on April 12, 2026

    Super delicious, love the texture of the beans. My beans were fresh so took 5 hours to cook, but there was no liquid left in the pot. Increase water by at least 2 cups.

  • emily_3s6em8 on January 27, 2026

    Delish but there was no broth at the end

  • alinutzamica on January 11, 2026

    5/10 they were in the oven for about 6.5 hours. Indeed, as Alison says, the chickpeas are flexible and didn't overcook, if anything they kept their shape beautifully but tge sauce was pretty much gone, so this might have affected the final outcome. It didn't blow me away and I didn't think it was worthy to use the oven fir such a long time, unless you want to have chickpeas tgat holds their structure so beautifully

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