Tomatoey Braised Chickpeas
From: Ian Seddon's Cookbook
🥘 Ingredients
- extra virgin olive oil 5 tbsp
- large fennel bulb 1
- medium shallots 2
- Kosher
- tomato paste 5 tbsp
- dried oregano 2 ½ tsp
- smoked paprika 1 tsp
- red pepper flakes use less for mild heat ½ tsp
- fat garlic cloves 5
- Generous vegetable broth 1 ½ cup
- dry white wine ½ cup
- Drained Chickpeas 2 ½ cup
- bay leaves 2
- fresh thyme sprigs 10
- Cooked White Rice 3 ½ cup
- small lemon 1
- flat-leaf parsley or cilantro 1 handful
- Fennel fronds from large or small fennel bulbs from 2
For more veggies, add 1 thinly sliced red bell pepper or 2 diced carrots with the Fennel & Shallots in step 2. Visual learner? Watch me make this dish in this YouTube video (it’s the same recipe but with slightly smaller quantities than the one in this plan). Storage: Store the rice and braised chickpeas separately in the fridge for about 4 days. Reheat the rice as listed in step 7(a). Reheat the braise in the microwave or in a saucepan on the stove over medium heat until heated through. Top with freshly chopped fennel fronds (or parsley/cilantro) if you have any and a squeeze of lemon juice if desired. Nutrition boost: Use brown rice or farro instead of white rice for extra fiber. For more veggie action, add thinly sliced red bell pepper or diced carrots (see Note 1). For added protein, mix some hemp seeds into the braised chickpeas before serving. Shortcut: Skip seasoning the rice in step 7(b) and simply serve the braised chickpeas over plain rice. Shortcut: If you bought crusty bread, skip making the rice and serve this meal with bread (toast it first, if desired).
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1Gather: extra virgin olive oil . For the fennel & shallots (from vegetable prep): large fennel bulb , medium shallots , Kosher salt and freshly cracked black pepper, tomato paste , dried oregano , smoked paprika , red pepper flakes use less for mild heat , fat garlic cloves , Generous vegetable broth , dry white wine , Drained Chickpeas , bay leaves , fresh thyme sprigs , Cooked White Rice , small lemon , flat-leaf parsley or cilantro , Fennel fronds from large or small fennel bulbs from .
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2Arrange a rack on the bottom rack of the oven. Preheat to 375ºF / 190ºC.
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3In a Dutch oven, heat 2 tbsp of olive oil over medium heat. Once warm, add the Fennel & Shallots with a pinch of salt. Cook until the fennel is lightly browned on the edges, 5 to 6 minutes, stirring frequently. While that cooks, measure out the tomato paste, oregano, smoked paprika, and red pepper flakes in a small bowl.
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4Add the garlic and cook for 1 minutes , stirring frequently, or until just starting to turn golden. If needed, add a splash of broth to deglaze. Reduce the heat to medium-low. Add the tomato paste-spice mixture. Stir constantly for 2 minutes, or until the tomato paste darkens in color. Add another splash of broth as needed to deglaze the pan.
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5Pour in the wine, if using, and scrape up any browned bits. Simmer rapidly until the smell of alcohol wears off, about 3 minutes, stirring frequently.
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6Off the heat, add the broth, chickpeas, 3 tbsp olive oil, 1 3/4 tsp kosher salt, a generous amount of pepper, and bay leaves. Stir well. Add the thyme sprigs on top, gently pressing into the liquid to submerge.
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7Cover the pan with its lid (or cover tightly with foil). Braise in the oven for 45 minutes , or until the chickpeas are creamy and soft and the mixture is bubbling. Fish out the bay leaves (and thyme sprigs, if you can) and discard.
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8While the chickpeas braise, prepare your side salad (if you’re making one) and prepare the final ingredients. Rice: Add the Cooked White Rice to a microwave-safe bowl, toss in a couple ice cubes, cover the bowl, and microwave until heated through. (The ice keeps the rice tender.) Season the rice. Zest and juice 1 lemon. Chop the parsley, if using. Add the lemon zest, 1 1/2 tsp lemon juice, and parsley (if using) to the Cooked White Rice and mix well. Season with a pinch of salt and pepper and more lemon juice to taste. Chop up a handful of the fennel fronds.
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9Add a few squeezes of lemon juice to the braised chickpeas and season to taste with salt and pepper. Garnish the braised chickpeas with chopped fennel fronds. Serve over rice and your side salad, if you made one.