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

October 12, 2016

Test Kitchen-Approved

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


  • 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
In This Recipe


  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|Capers|Chickpea|Paprika|Olive Oil|Thyme|Weeknight Cooking|Side|Entree

Reviews (52) Questions (0)

52 Reviews

Jacque March 10, 2019
Just did a riff on this to use that orange that was slightly past perfect and the last handful of black mission figs from TJ's. Threw in some middle eastern spices (turmeric, nutmeg) and enjoyed the result - comfort in a bowl. Don't be afraid to use this recipe as a jumping off point.
The R. February 21, 2019
So so so good! I've made this in a million variations, with lots of pepper, with gouda instead of feta, with kale added, with carrots and ras el hanout, with cajun's basically a weekly rotation and we never get tired of it.
Hannah B. January 28, 2019
This is totally a weeknight staple! It's been in my rotation for a few months now. For the most part I always have the ingredients on hand, and it's a satisfying vegetarian dish to eat throughout the week in many different forms! :)
maryvelasquez January 20, 2019
I made this dish twice in one week. I love simplicity of the preparation and the bright tangy flavors. Fantastic!
Ivy C. January 11, 2019
Ridiculously delicious. I normally hate olives, but in this recipe they're amazing. I'm vegan so I made a batch of tofu feta ( to go on top and it complemented the dish perfectly. I reduced the olive oil to 1/2 cup like some of the other reviewers, and will try to reduce it a bit more in the next batch (it was still a little oily for me). Regardless, this recipe is CRAZY GOOD and I'll be making it often.
Kelsey H. January 11, 2019
This was so delicious that I can't stop thinking about it. I sauteed a half-link of hard chorizo with the onions. Was out of feta so shaved some pecorino on top which got all melty and did the trick.
Jenny R. January 6, 2019
Loved this recipe! I'm vegan, so I omitted the cheese, and I don't think the recipe suffered at all! I substituted artichokes (canned, diced) for the olives, as I didn't have any olives, and again, it was delicious! I will be making this again for sure! Simple, elegant, versatile, you can't go wrong!
Kaitlin B. December 6, 2018
I am obsessed with this recipe. I've made many variations (subbing bean types, olives, etc) and it is always a winner. The leftovers are excellent on a pile of arugula for lunch, no need for salad dressing with all that delicious lemon-thyme olive oil. MAKE THEM.
Anne13 October 20, 2018
I made this with garbanzos, artichoke hearts instead of capers or olives, onions, red pepper flakes, rosemary, lemon, smoked paprika & feta, served over Israeli couscous with extra lemon and a little plain yogurt. Everyone loved it!
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.

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.