garlicky braised chickpeas

• total tid: total time 15 minutes

Ingredienser

2 tablespoons oil

2 garlic cloves, sliced thin

1 large shallot, minced

1 (15-ounce) can chickpeas

1 tablespoon minced fresh parsley, cilantro, or chives

1 teaspoon lemon juice, plus lemon wedges

for serving

Vejledning

1 Cook oil and garlic in 8 or 10-inch skillet over medium-low heat, stirring occasionally, until garlic turns pale gold, about 2 minutes. Stir in shallot and cook until softened and lightly browned, about 2 minutes. Stir in chickpeas and their liquid, cover, and cook until

chickpeas have warmed through, about 2 minutes.

2 Uncover, increase heat to medium, and simmer until liquid has reduced slightly, about 3 minutes. Off heat, stir in parsley and lemon juice and season with salt and pepper to taste. Serve with lemon wedges. (Chickpeas can be refrigerated for up to 2 days.)

Notater

kitchen improv

spice it up Sauté a dried spice (like cumin, curry powder, or coriander) with the shallot in step 1.

make it a meal Add cooked pasta and/or wilted greens, or serve over a swoosh of lemony yogurt

with a side of pita.

why this recipe works Chickpeas are a pantry staple-they're

perfect for adding some oomph (and heft!) to grain bowls, salads, and vegetarian side dishes. But here, we let them shine: The dish is

little more than chickpeas and sticky-sweet toasted garlic; it has the

flavor of hummus with the hearty savor of whole beans. As in our Easy Cuban Black Beans (page 130), we relied on the bean liquid for a ton of pantry-friendly flavor, as well as its role as a thickener for a rich sauce that practically glazed the chickpeas. This dish tastes like it took hours, when it can actually be on your table in less than 20 minutes. Leftovers are delicious cold over a salad the next day, or reheated and eaten with a piece of toasted bread. You will need an 8- or 10-inch skillet with a tight-fitting lid for this recipe.