Chickpeas With 40 Garlic Cloves

• portions: 6 servings
• temps total: 1 hour 15 minutes

Ingrédients

40 garlic cloves (about 3 heads), peeled

⅓ cup extra-virgin olive oil

2 large sprigs thyme

4 15.5-oz. cans chickpeas, rinsed

4 cups chicken broth

½ tsp. crushed red pepper flakes

Kosher salt (optional)

Instructions

Cook 40 garlic cloves (about 3 heads), peeled, and ⅓ cup extra-virgin olive oil in a medium heavy pot over medium heat, stirring occasionally, until garlic is lightly browned in spots, 6–8 minutes. Add 2 large sprigs thyme, four 15.5-oz. cans chickpeas, rinsed, 4 cups chicken broth, and ½ tsp. crushed red pepper flakes; bring to a boil. Reduce heat; simmer, adjusting heat as needed, until chickpeas are very tender and liquid is reduced by at least one third, 45–60 minutes. Season with kosher salt if needed. Do Ahead: Chickpeas can be made 4 days ahead. Cover and chill. Reheat over medium, gently stirring occasionally and adding a few splashes of water if needed.