Brothy Chickpeas with Calabrian Chili - Alison Roman

Name: Brothy Chickpeas with Calabrian Chili - Alison Roman
Ingredients: 1 pound dried chickpeas (I don’t soak, but if you are a soaker, go ahead and soak); 2 large shallots or 1 large onion, sliced (about ¼”-- not too thick, not too thin); 1 head garlic, unpeeled, halved crosswise; 2 teaspoons crushed red pepper flakes; 1-2 bay leaves or a few sprigs of thyme, oregano or rosemary; Kosher salt, freshly ground black pepper; ¼ cup extra virgin olive oil; A few spoonfuls of calabrian chili (chopped, crushed or paste) or more crushed red pepper flakes; Lemon, halved, for squeezing over

www.alisoneroman.com

While you’ve got one thing in the oven slowly cooking overnight, you may as well make it two! These chickpeas are brothy, spicy, and a match made in heaven with

View Original

Share this recipe:

Ingredients

1 pound dried chickpeas (I don’t soak, but if you are a soaker, go ahead and soak)
2 large shallots or 1 large onion, sliced (about ¼”-- not too thick, not too thin)
1 head garlic, unpeeled, halved crosswise
2 teaspoons crushed red pepper flakes
1-2 bay leaves or a few sprigs of thyme, oregano or rosemary
Kosher salt, freshly ground black pepper
¼ cup extra virgin olive oil
A few spoonfuls of calabrian chili (chopped, crushed or paste) or more crushed red pepper flakes
Lemon, halved, for squeezing over