Joy the Baker's Olive Oil-Braised Chickpeas (More or Less)

By Sarah Jampel
October 12, 2016
43 Comments


Author Notes: Chickpeas take a warm bath in seasoned olive oil and we'd like to join them.Sarah Jampel

Serves: 4
Prep time: 5 min
Cook time: 45 min

Ingredients

  • 3/4 cup high-quality olive oil
  • 1/4 cup finely diced yellow onion (red is good, too!)
  • Two 15-ounce cans chickpeas, drained and rinsed
  • 1/4 cup capers, drained
  • Big pinches sea salt and freshly cracked black pepper
  • 3 sprigs fresh thyme (rosemary is good, too! same with sage)
  • 1 teaspoon chile flakes
  • 1/4 cup cured black olives, pitted and sliced in half
  • 1/2 lemon, sliced into thin wheels
  • 1/2 cup crumbled feta (ricotta cheese is also highly recommended)
  • Smoky paprika, for serving
  • Crusty bread, for serving

Directions

  1. Heat the oven to 375° F.
  2. In a small skillet over medium heat, add a splash of the olive oil. When it's hot, add the onions and sauté until softening and beginning to brown, about 5 minutes. Remove from the heat and scrape into a baking dish: Use an 8 x 8 or 9 x 9 if you want softer chickpeas and a 9 x 13 if you'd prefer some get a tad bit crispy on the bottom.
  3. Add the remaining olive oil, chickpeas, capers, salt, pepper, thyme, chile flakes, olives, and lemon slices to the dish, then stir to combine. Cover tightly with foil and bake 35 to 45 minutes, until the mixture is bubbling and the chickpeas are soft.
  4. Remove the foil, add the crumbled feta and paprika, and allow to cool for 15 minutes before serving with (or on top of) bread.

More Great Recipes:
American|Bean|Weeknight Cooking|Entree|Side

Reviews (43) Questions (0)

43 Comments

yuzhrrr May 28, 2018
As easy as it is good. I like to make it the night before and do the last step just as guests arrive. Also it's delicious with sage.
 
Emily M. February 22, 2018
I have made this dish so many times now. It is my go-to make ahead lunch; I keep the chickpeas, olives, capers and olive oil the same, but if I forgot a lemon - no sweat, some red wine vinegar. No shallot - garlic or another type of onion. I eat it with rice and the flavored oil gets all cozy with it. Such a great make ahead recipe, good at cold, hot, room temp. I can say with confidence this recipe has changed my lunch game (and maybe my life)
 
Chris P. January 12, 2018
If you have an instant pot - run don't walk to make this! I have made it before in the oven but this was even more luscious (and I loved the idea of not cooking the red onion first that I read) It's hard to stop eating it :)
 
Cynnoc July 10, 2018
How did you do these in the instant pot? Do you use already cooked beans?
 
Chris P. July 10, 2018
Yes mine were from a can.
 
Meg G. January 10, 2018
Myself, my husband and my 13 year old son LOVED this!!! Amazing with chunks of bread. I served along side a sheet pan dinner of roasted sausages, broccoli, red onion and raisins. Knock out! I did not sauté the onion I just added it with all if the other I frecie ts. I was low on feta so also added some olive oil marinated goat cheese from Trader Joe's.
 
Tanya L. January 12, 2018
Yummmmm. I think I’ll try this! Thanks for the additions.
 
JoanMyers January 7, 2018
This dish is so delicious - we made it at practically ate the whole dish in one setting! It’s fabulous and as others say, it can be used in so many ways or just on its own!
 
Kristin January 6, 2018
This just might be the best thing I've ever eaten. Honestly, we made it last night as a side with carrot soup, and I'm eating the leftovers for breakfast. Well done!
 
CurioCook January 3, 2018
I’ve made this so many times, great for modifications. After tonight I can confirm that it tastes amazing over a baked kumara/sweet potato.
 
Isabel November 26, 2017
My husband and I thought this was pretty good but we liked it even better as a hummus after I ran it through the food processor.
 
Victoria D. November 12, 2017
I can’t even count how many times I’ve made this now!!! It’s become my go to quick meal. <br /><br />The last time I made it, I was feeling that it needed a new dimension and added raisins. Now there’s no going back. It’s even better than before!
 
Julia M. September 14, 2017
I made this tonight and it was delicious. I can't abide feta, so I used a regular chèvre, which was just lovely. I also folded in half a bag of arugula when the beans came out of the oven. I served it over toasted sourdough baguette boats, and even my partner, a self avowed meat and potatoes guy, said it was "a good recipe." Can't wait to eat this for not sad desk lunch tomorrow!
 
julia B. April 18, 2017
The comments on Food52 are so great ~ original, thoughtful, helpful and often inspiring. I knew I would love this dish after reading through the recipe ~ but also love everyone's twists, additions etc. And if Molly Yeh raves about it...well, I'm making it ! It was delicious and adaptable...many many possibilities. I used lovely Moroccan olives...which went so nicely with the lemon and threw some sturdy greens in at the end then baked for an extra 10 minutes. Such a keeper.
 
noisette April 10, 2017
This is surprisingly good. The first time I made it mostly as written, but without the feta and it was delicious. I just threw it together again today with maybe half the oil and some shallots, omitted the feta and paprika, and plan to flake in some canned tuna when it's finished. Will eat with Saltie's focaccia and a fattoush-style salad all week :)
 
Author Comment
Sarah J. April 10, 2017
The idea of eating these chickpeas on Saltie's focaccia makes me GIDDY.
 
Carol March 9, 2017
I love love love this dish. I've added croutons, also artichokes. Had to use cannellini beans last night since I've eaten all the chickpeas! It is delicious with those, too! I could happily eat this every day.
 
Julie March 6, 2017
Made this last night, and although it was really yummy, it was SO salty! Between the capers, olives and cheese (I used ricotta salata, as recommended by one person), next time I don't think I'll add any extra salt. <br /><br />I also reduced the olive oil to 1/2 cup and found it to be totally sufficient.
 
Robin March 5, 2017
A-mazing!! Made for a dinner party alongside chicken schwarma and lamb kofte. Everyone raved about the chickpeas. So simple and so delicious.
 
erin February 21, 2017
Adding my voice to the chorus of approval - this is excellent and so easy. I skip the pre-cook of the onion since I find their time in the oven is more than adequate. I uncover the dish for a final 10 minutes to add a bit of brown on top. And uncharacteristically, I skip the cheese. We tend to have this alongside baba ganoush and spiced cous cous, but I can see it fitting just as easily into a French-ish menu.
 
AntoniaJames January 23, 2017
Sarah, I can't put paprika on this (allergic, alas), so what do you recommend instead? All other capsicums - chilies, bell peppers and all cousins and derivatives -- are also out. Thanks so much. ;o)
 
Plum I. January 23, 2017
A friend of mine I gave this recipe to used Za'atar and loved it, and really you could do just about anything I think
 
AntoniaJames January 24, 2017
Thanks so much, Plum. That's a great idea. I plan to try it! ;o)
 
Karen January 13, 2017
Could this be served as an appetizer with pita bread? I'm wondering if the bread could be dipped, or if it would work to have people spread this on bread.
 
Author Comment
Sarah J. January 13, 2017
Yes, it'll be delicious if you spoon the chickpeas onto some fluffy bread!
 
Plum I. January 7, 2017
Made this and shared it with friends all over the place, so great! I've made the recipe quite near to as written, added cauliflower, with broccoli, with peppers, variety of olives and none at all, crispy or soft (prefer crispy!), chunks of garlic...all kinds of things really just such a solid base recipe can't go wrong!
 
NancyFrom K. January 4, 2017
Whoops I forgot to put the feta on top but it was fantastic anyway. Super easy/fast to make and nice complement to grilled lemon chicken and flatbread. Added to my and my mother in laws favorites list. Thank you so much for sharing this.