epicurious5.0
Chickpeas With 40 Garlic Cloves
Braising canned chickpeas in chicken stock and olive oil makes them unbelievably tender and buttery. This is worth the effort of peeling 40 cloves of garlic.
👥 6 Servings⏱️ Prep & Cook: 1h 15m👤 Shilpa Uskokovic📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
📝 Preparation Steps
1
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.
large sprigs thyme215.5-oz. cans chickpeas, rinsed4chicken broth4 cupsKosher salt (optional)
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