Greek-Style Braised Chickpeas with Tomatoes and Orange | Christopher Kimball’s Milk Street

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Diane Kochilas teaches us how Greeks keep vegetables at the center of the plate

Greek-Style Braised Chickpeas with Tomatoes and Orange

45 minutes

Greek-Style Braised Chickpeas with Tomatoes and Orange

On the Greek island of Ikaria, Diane Kochilas introduced us to an ultrasimple yet remarkably delicious dish of chickpeas layered with tomatoes, herbs, orange and honey that is baked for a couple hours to fuse and concentrate the flavors. Our version simmers canned chickpeas on the stovetop with many of the same ingredients and is ready in under an hour, yet the flavors are equally rich and complex. We liked this dish made with a strong, dark honey, such as buckwheat, but a milder variety works, too. Orange blossom honey is a good option, as it echoes the citrus notes of the orange zest and juice. Serve with crusty bread, and perhaps some briny feta alongside.

4

Servings

Tip

Don’t forget to reserve ¼ cup of the chickpea liquid before draining. The liquid lends the dish body and flavor that water cannot.

45 minutes

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