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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.
cup extra-virgin olive oil, plus more to serve
tablespoons tomato paste
01In a large Dutch oven over medium, combine the oil, tomato paste and 1 tablespoon of honey. Cook, stirring often, until the tomato paste begins to brown, 6 to 7 minutes. Stir in the chickpeas, then stir in the tomatoes with their juices. Bring to a simmer over medium-high and cook, stirring occasionally, until the liquid has evaporated, 10 to 12 minutes.
If you were to make this with dried but soaked beans, how would you modify the recipe? Could you bake in the oven for 1 or 2 hours after you add the onion and other seasonings? Thanks!
This is a great recipe. The concentrated flavors and copious herbs make this seemingly ordinary chickpea dish a big surprise!