Weeknight Cooking
Olive Oil–Braised Chickpeas From Joy the Baker
Popular on Food52
81 Reviews
SJhapamama
January 21, 2024
This looks yummy! I'll bet sumac (in place of paprika) would make a tasty variation.
naivemelody
April 25, 2023
Just wanted to add to the chorus singing this recipe's praises. So delicious! I've made it several times. Made it for lunch today, and scooped over arugula while still hot to make the greens a little wilty. Divine.
goodTasha
March 7, 2023
Genius. So delicious and healthy with so little effort. Subbed dried thyme for fresh. And squeezed a bit of fresh lemon juice on each serving, as desired.
[email protected]
March 5, 2023
I finally gave this meal a try last night. I regret waiting. It’s really great. I had just picked up a fresh rosemary sourdough loaf that worked so well with this recipe. I just finished the leftovers and like most things it was even better. I will double the onions next time I make this. My Sister is visiting next month, I can’t wait to make it for her.
⭐️⭐️⭐️⭐️⭐️ This could stand as a main dish on its own.
⭐️⭐️⭐️⭐️⭐️ This could stand as a main dish on its own.
mgab0r
February 28, 2023
So delicious!!! I did reduce the oil to serve this over couscous but it would be amazing with the written amount with some nice bread. Also, used a whole lemon and may use more lemon next time! And will add more olives as well. May add some fresh chopped tomatoes on top after pulling out of the oven for a nice spin too. The possibilities are endless with this recipe as the base.
Debbi
February 20, 2023
Definitely lives up to the hype! If the 5 star rating hasn’t convinced you, read the comments. I can’t wait to try mentioned variations. First time making this, but like others, it will be a frequent meal. I added garlic, sun dried tomatoes and served with quinoa.
mayfrates
February 19, 2023
Highly recommend. I put the onions in the roasting pan by themselves for about 5 mins, then added all the other ingredients. I halved the recipe and baked for about 25 mins. It’s so good though, I wish I would have made the full recipe!
Jennifer
February 18, 2023
Could you recommend how I could do part of this ahead? Would like to serve as an app upon arrival at a friend’s (with bread) but don’t want to take the 45 min to bake and let sit. Could I bake night before and then just reheat and add the cheese?
JoyceB
February 19, 2023
It does keep well even with the cheese added. I would say allow to cool and move to a new ovenproof dish and refrigerate, then heat for 15 minutes in an oven. That’s what I have done with leftovers.
JoyceB
January 28, 2023
I suppose this would be good to serve to friends, if I hadn't shovelled the whole lot into my mouth. I like to add more olives, and several cloves of garlic. Today's onions were scallions, and I used rosemary because that's what I had, but I don't think I liked it with thyme. Any way, your mileage may vary with individual flavours but this is very easy to make and pays off really well. Love it, and will make again and again.
Donna B.
March 22, 2022
Perfect for Meatless Monday…we loved it! I served homemade Naan for dipping it the warmed spiced olive oil and was in foodie paradise.
Isa
December 8, 2021
I have made this about a million times (and I NEVER exaggerate). We use white beans as chick peas don’t completely agree with some members of the family. All of us love this. I generally omit the feta as only two out of three kids like it. Less oil. More onions, olives (castelvaltrano or kalamata or a combo!), and lemon(s). I don’t add any salt; there is enough with the capers and olives. We serve it with Israeli cous cous or thick toast with salted butter. A fried egg makes a complete meal as does some sautéed spinach. Today we tried it with drained marinated artichoke hearts. Amazing. I have shared this recipe again and again. It is a simple and perfect dish. Thank you Joy the Baker!!! (Also, I make it one pot in a cast iron skillet, as several others have mentioned).
Jo A.
August 14, 2021
One of the easiest and most delicious recipes I’ve ever been lucky enough to stumble upon. I make these about once a week and never tire of them. The combination of flavors is sheer genius! Between thyme and rosemary, rosemary is my favorite; and between feta and ricotta, nothing beats the sharpness and saltiness of the feta. Do NOT be afraid of the olive oil! Half of the joy of this dish is dipping a hunk of crusty bread into that heavenly flavored oil at the bottom of the dish. My grandmother was from Sicily and she would have given this dish two thumbs up!!
bmorecharmer
August 1, 2021
I love these. They have quickly become a staple in our house as a substitute for a starch side. I omit the salt since the capers, olives, and feta are salty enough on their own.
Sandy M.
May 6, 2021
Absolutely one of my favorites! I use diced/pitted kalamata olives in place of black olives, up the amount of capers and use a bit less than 1/4 cup oil just out of personal preference. Also one whole thinly sliced lemon to top before covering and baking. This is a really great versatile recipe that can be slightly tweaked to one’s preference and/or additional ingredients added as you please.
Kelly
April 26, 2021
Love this! Over time I’ve upped the lemon and onion to one whole each and olives to 1/3 cup. We like to have with a fried egg and crusty bread. Excellent dinner and the kind of leftovers that make you look forward to lunchtime (opposite of sad desk lunch)!
Rachel
February 19, 2021
How long does this dish last in the fridge?
eluu
February 19, 2021
I'm ashamed to admit that I made a nice, chunky batch of these and had them as leftovers for up to a week.....!
Rachel
February 19, 2021
Ahhh I threw them away this morning. I really didn’t want to....but they were a week old.
Galleta
January 23, 2021
Made this the other day and it was gone by dinner time. All my favorite things!!
Eileenmac
January 18, 2021
I wanted to love this dish. But 3/4 cup oil didn’t add value to the canned chickpeas. Seems like a lot of oil and time for something I could’ve tossed in 1/4 c oil and beans for quick dish where braising wasn’t needed. What am I missing? It tasted good but not could’ve arrived there quicker and leaner.
Jacque
January 18, 2021
I've never used the full 3/4 cup of oil - less if I'm eating it as is, a bit more if I'm mixing it with veg or grain. I took the advise of another commenter and make mine in a cast iron skillet, which makes this one-pot and helps the chickpeas crisp around the edges of the pan. One of my winter staples!
Barbara L.
January 17, 2021
So, so good - great with simple roasted chicken and vegetables - fantastic flavor but also very comforting.
eluu
August 30, 2020
What a great, adaptable recipe! I made this alongside my roast chicken which really makes for a simple, hearty, healthy, and especially tasty dinner (with leftovers!). I can imagine that throwing a fried egg on top of this for a lunch would make leftovers that much more exciting.
emanne
August 1, 2020
I can’t eat dairy so I skip the feta but add marinated artichokes which go well. This time I sautéd a little zucchini and mushrooms I had with the onions and that worked well too. Very flexible and adaptable to what’s in the pantry.
Noidea6
July 13, 2020
This was easy and quick to prepare and quite delicious. Used it as main dish, but it would make an excellent side dish as well. I’d reduce the amount of red pepper flakes a bit the next time I made it. Also, good olive oil definitely enhances the taste and character.
Deanna
July 7, 2020
This is my current food obsession. It's salty and spicy, with a beautifully soft texture. So easy to throw together, then pop in the oven to finish-up. It can be served as a main with a raw side salad. Adding simply-prepared poultry or fish makes for an extra delicious protein boost.
wasabit94
June 29, 2020
I'll admit I had my doubts about this, but I was wrong. Not only was it delicious, but it was real simple to put together. I threw this in the oven along with a lamb shank braise I was making, which meant I cooked it at a lower temp for longer (325 F for 1 1/2 hours). This with lamb, tabouli, and rice made for a pretty easy Sunday night dinner. I'm still thinking about it and dinner was over 12 hours ago.
wasabit94
June 29, 2020
I'll admit I had my doubts about this, but I was wrong. Not only was it delicious, but it was real simple to put together. I threw this in the oven along with a lamb shank braise I was making, which meant I cooked it at a lower temp for longer (325 F for 1 1/2 hours). This with lamb, tabouli, and rice made for a pretty easy Sunday night dinner. I'm still thinking about it and dinner was over 12 hours ago.
Marciarelyea
June 23, 2020
This is the best new recipe I have made. I could stand at my kitchen counter and eat the whole thing standing up. And, I’m usually not a fan of chick peas!
Bogle G.
June 22, 2020
OMG 😱 this was literally the best thing I have ever tasted😆!!! It really complements itself, all the flavors go together perfectly in your mouth. It pops with so much flavors that are all good.
Bogle G.
June 22, 2020
OMG 😱 this was literally the best thing I have ever tasted!!! It really complements itself, all the flavors go together perfectly in your mouth. It pops with so much flavors that are all good.
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 seasoning...it'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 (https://www.connoisseurusveg.com/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)
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.
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!
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 :)
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.
I also reduced the olive oil to 1/2 cup and found it to be totally sufficient.
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
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!
NancyFromKona
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.
molly Y.
January 2, 2017
i have made this dish approximately one million thousand times now! it is so fantastic! the other day i spooned it into shakshuka sauce as a vegan alternative (omitted the feta), today i'm going to stuff it into tacos. i've also started cooking the onions in a large oven safe pot so i can just dump the rest of the ingredients in and stick it in the oven because i am lazy and want to clean less pans.
Kelsey F.
May 15, 2017
Ditto, did it in a cast iron skillet! This is my new go to weeknight dinner/not sad lunch dish. I typically lessen the amount of oil, throw in some kale that gets nice and crispy on top, and add a touch of additional lemon juice for some more tartness to balance the salt. I served it with crusty rosemary bread at a picnic and it was the first thing to go!
Winness
December 30, 2016
In lieu of feta, try ricotta salata, which is similar but the flavor profile is milder. I like the idea of baking the cheese into the dish and topping with toasted breadcrumbs. Yum! And thank you.
weekend A.
November 11, 2016
this was so good. i added a couple handfuls of chopped fennel to the onions at the beginning and left out the olives because i didn't have them on hand. i also cut the oil to about 1/2 cup and it seemed to work fine.
Cheryl
November 10, 2016
Really excellent. I served on warmed pita halves. I used a little less oil. I will definitely try with different herbs--rosemary or sage--but this time used thyme, which I had. Love the lemony taste and the olives make it so meaty. I have been eating vegan for a month but I splurged with this and used about 1/3 c. feta that I had in the refrig. Heavenly.
Gabrielle
October 24, 2016
made this dish tonight and served with some cod - I really loved the flavors of it and the whole approach to treating canned chickpeas with such TLC. But - even when serving with a slotted spoon, it ended up being so much oil on the plate...and although i love good olive oil it felt like a bit too much for me. anyone have any luck making it with less oil?
Andreea
October 16, 2016
I made this yesterday, sans the cheese and with some leftover quite tart cherry tomatoes instead of the capers. It was so lemony and fresh / bright tasting, a very nice change from more heavy dishes cold weather dishes. We had it with some herby grains (to catch all the tasty oil from the chickpeas) and steamed sweet potato (to provide a sweet / creamy contrast) and it was one of the nicest dinners we've had in a while. I'm looking forward to lunch so I can eat the leftovers.
KK
October 14, 2016
Oops, I baked the feta right into it instead of crumbling it on after (why do I never read a recipe to the end?!?) and it was amazing like that as well. It melted into a lemony, creamy sauce. My partner is not a big lemon guy and even he loved it. The slices melt right in. One note - pick the lemon seeds out of the wheels of lemon so you don't bite into a bitter lemon seed.
Saw the recipe yesterday morning and knew I had to have it for dinner.
Saw the recipe yesterday morning and knew I had to have it for dinner.
csegher
October 13, 2016
Made it for dinner tonight I couldn't resist as I had everything on hand. It's sour and salty and tart and spicy. I absolutely love it. I used goat cheese instead of feta even though I do have feta here just because of the salt factor. Between the capers and the added salt I thought it needed something to make it "fat" and not more salty. Fantastic dish, thank you!
Nomnomnom
October 13, 2016
How central to the success of this dish would you say the cheese is? I would like to make this without cheese, as a vegan option, but curious whether that would seriously compromise the final dish. Thanks!
Sarah J.
October 13, 2016
Totally fine to forgo the cheese! Toasted bread crumbs would also be very good here.
Nomnomnom
October 13, 2016
Excellent! Thanks for the tip about the breadcrumbs. I have a feeling this is going to be a winner.
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