Olive Oil-Braised Chickpeas with Feta
by Daniela MoltaFrom Food52 x Joy the Baker, bath chickpeas in olive oil, herbs and spices for a rich & spicy appetizer or entree.
Olive Oil-Braised Chickpeas with Feta
Category
From Food52 x Joy the Baker, bath chickpeas in olive oil, herbs and spices for a rich & spicy appetizer or entree.
Original recipe adapted by Food52: https://food52.com/recipes/64161-joy-the-baker-s-olive-oil-braised-chickpeas-more-or-less
Ingredients
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¾ cup Domaine Lachaal extra virgin olive oil
½ cup diced yellow onion
2 (15-ounce) cans chickpeas, rinsed and drained
¼ cup capers
Punch of sea salt and freshly cracked black pepper
3 sprigs fresh thyme
1 teaspoon chile flakes
¼ cup Mediterranean olives, torn
1 lemon, sliced into thin wheels
½ cup crumbled feta
Smoky paprika
Directions
Heat the oven to 375° F.
In a small skillet over medium heat, add a splash of the olive oil. Add the onions and sauté until they begin to brown, about 5 minutes. Remove from the heat and scrape into a baking dish.
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 45 minutes, until the mixture is bubbling and the chickpeas are soft.
Remove the foil, add the crumbled feta and paprika. Serve with crusty bread or over grains and enjoy.