My canned chickpea dinner once followed a predictable path: Open can, drain and rinse chickpeas, sauté onions and garlic in olive oil, add the beans, stir around till warm, eat. (Then look around the kitchen for something else.)
But Joy the Baker figured out how to take a similar route and end up at a much, much better destination. Canned chickpeas don't want a quick stir-around: All they need for a bit of rejuvenation is a warm bath in olive oil, herbs, and spices.
Forty-five minutes in a covered pan in the oven and they're fattened up and flavored to the core, without any of the original chalky-hardness. The briny ingredients (capers in Joy's original recipe, with the addition of cured olives here) soften into the oil before whole baking dish is topped with cheese and smoked paprika, tying all of the salty-spiciness together.
I want to eat these chickpeas for dinner every night and, since there are one zillion ways they could go (I've counted!), it's tremendously hard to get bored of them.
Once you've got the basics down—chickpeas + oil + things salty, fresh, and acidic—there's plenty of room to wiggle within that formula:
Or pick a region of the world to provide some guidance:
Then add any vegetable you'd braise in oil: coarsely chopped broccoli rabe, cauliflower or broccoli florets, strips of red bell pepper, carrots sliced on the bias.
As much as you play, stick with chickpeas if you're looking for a forkable texture: White beans and black beans, already spineless from the can, might turn into a mushy stew.
It's natural that you'll want to spoon the chickpeas and their warm oil over absorbent bread—or hummus, or baba ghanoush, or a mound of Greek yogurt. But you can also mix the chickpeas with cubes of that bread, then add bitter greens for a salad of sorts. Or add in shredded roasted chicken and spoonfuls of yogurt.
Or stir the chickpeas into a pot of couscous, or quinoa, or wild rice—there's no extra dressing needed, and you can add volume with hearty greens, fresh herbs, vegetables you roasted while the chickpeas cooked, and toasted nuts. A nearly instant grain salad! Ali Slagle has been known to mix Joy the Baker's chickpeas with Joan's on Third's Curried Chickpeas—a meeting of two chickpeas.
Add them into a shakshuka before you crack in the eggs, or to any tomato sauce, for that matter. Mash the oven-soft chickpeas slightly and eat with pita as a warm dip.
Or collect the extra oil to marinate fish, to start a vinaigrette, to dress a salad, to be the base of a mayonnaise, to coat vegetables pre-roast. Or, you know, just make the recipe as written, spoon it into a bowl, and do the whole thing again tomorrow night...