This Pantry-Friendly Meal Is Easy, Vegetarian & Endlessly Adaptable

Canned beans are some of my most reached-for pantry ingredients, and canned chickpeas, in particular, are extra versatile. I add them to pastas, soups, curries, and stews. I blend them into hummus. I toss them in olive oil and roast them until they’re crispy. However, as delicious as canned chickpeas can be, they can just as easily remain dry, tinny, and under-seasoned.

Is there a surefire way to avoid any of those unpleasant outcomes? Most definitely—just follow Joy the Baker’s lead and slowly braise your chickpeas in a generous olive oil bath, along with a host of other high-impact ingredients. While this version specifically calls for onion, capers, thyme, chile flakes, cured black olives, lemon, and some feta to finish, the beauty of this recipe is that you can truly adapt it to whatever you’ve got in your pantry.

As Sarah Jampel wrote in the recipe’s headnote, it’s helpful to think of this recipe as a formula: specifically, “chickpeas + oil + things salty, fresh, and acidic.” Swap feta for another salty, funky cheese (crumbly goat cheese or freshly grated parm would be great). Instead of thyme, use a different hardy herb, like sage, rosemary, or oregano. Use whichever variety of olives are your favorite (or even try a mix of a few different types). Add in any vegetables that are wasting away in your crisper drawer—broccoli, carrots, zucchini, whatever. I’d even take a few handfuls of fresh baby kale or arugula and toss them with the chickpeas right when they come out of the oven, so the leafy greens become tender and wilted.

Those ideas are just a starting point: Over the years, our community has taken this recipe in unexpected (and delicious) directions. Add several garlic cloves, like JoyceB does, or jarred, marinated artichoke hearts like community member Isa. Multiple commenters even recommended throwing a fried egg on top for an extra protein-packed lunch or dinner. Give it a try—and let us know how you make it your own.

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Have you tried these braised chickpeas? Tell us your thoughts in the comments!