Chickpeas take a warm bath in seasoned olive oil and we'd like to join them. This recipe comes by way of blogger extraordinaire and cookbook author Joy the Baker. We made a few small tweaks, like adding lemon wheels and chile flakes. —Sarah Jampel
extra-virgin olive oil
finely diced yellow onion (red is good, too!)
(15-ounce) cans chickpeas, drained and rinsed
Big pinches sea salt and freshly cracked black pepper
fresh thyme (rosemary is good, too! same with sage)
cured black olives, pitted and torn (and/or another olive you love, like Castelvetrano)
lemon, sliced into thin wheels
crumbled feta (ricotta cheese is also highly recommended)
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.
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.
Remove the foil, add the crumbled feta and paprika, and allow to cool for 15 minutes before serving with (or on top of) bread.
A (former) student of English, a lover of raisins, a user of comma splices. My spirit animal is an eggplant. I'm probably the person who picked all of the cookie dough out of the cookie dough ice cream. For that, I'm sorry.