Stewy Chickpeas With Tomatoes, Capers, And Feta Recipe

Name: Stewy Chickpeas With Tomatoes, Capers, And Feta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Cooking the chickpeas; 1 pound dry chickpeas; 3 tablespoons plus 1 teaspoon kosher salt; Few sprigs thyme; Half an onion; Stewy chickpeas with tomatoes; 1/2 cup extra-virgin olive oil; 6 cloves garlic, peeled, and smashed; 4 cups cooked chickpeas; 1 cup diced red onion; 4 cups diced heirloom tomatoes (see notes above); 3 tablespoons vinegar, white balsamic or red wine or whatever you have on hand; 1 bunch basil (about a cup of leaves), roughly chopped; 1 tablespoon capers; Flaky sea salt, such as Maldon, and freshly cracked pepper to taste; 1/2 cup feta; Good, crusty bread, optional (see notes above)

Servings: persons

Cooking the chickpeas
1 pound dry chickpeas
3 tablespoons plus 1 teaspoon kosher salt
Few sprigs thyme
Half an onion
Stewy chickpeas with tomatoes
1/2 cup extra-virgin olive oil
6 cloves garlic, peeled, and smashed
4 cups cooked chickpeas
1 cup diced red onion
4 cups diced heirloom tomatoes (see notes above)
3 tablespoons vinegar, white balsamic or red wine or whatever you have on hand
1 bunch basil (about a cup of leaves), roughly chopped
1 tablespoon capers
Flaky sea salt, such as Maldon, and freshly cracked pepper to taste
1/2 cup feta
Good, crusty bread, optional (see notes above)

1
Dissolve the 3 tablespoons of salt into a large bowl of water (your largest mixing bowl, or about 4 quarts water). Add the chickpeas and soak for 8 to 24 hours. Drain, and place in a pot with the onion, thyme, and remaining teaspoon of salt. Cover with water by three inches. Bring to a boil, then lower heat and cook at the gentlest simmer for about an hour or until the chickpeas are cooked through. Let chickpeas cool in their cooking liquid. Discard thyme sprigs, and onion. Store chickpeas in their cooking liquid.
2
In a large saute pan, heat the oil over medium-high heat. Add the garlic and cook until fragrant, 1 to 2 minutes. Add the 4 cups cooked chickpeas and 1 teaspoon sea salt and cook for 4 to 5 minutes or until heated through.
3
Lower the heat to medium-low, add the red onion and cook for 1 more minute. Add the tomatoes and cook for 1 more minute or until they begin to break down. Add the vinegar, capers, and basil, and toss to coat. Season with pepper to taste. Turn off the heat. Crumble the feta over top and toss to coat. Taste, and add more salt, pepper, capers, or feta to taste.

940

kcal

Calories

Fat

103

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: Cooking the chickpeas, 1 pound dry chickpeas, 3 tablespoons plus 1 teaspoon kosher salt, Few sprigs thyme, and more.

Yes, Stewy Chickpeas With Tomatoes, Capers, And Feta falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Stewy Chickpeas With Tomatoes, Capers, And Feta

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