OLIVE OIL BAKED CHICKPEAS WITH LEMON + GARLIC + SHALLOTS

Name: OLIVE OIL BAKED CHICKPEAS WITH LEMON + GARLIC + SHALLOTS
Ingredients: 9 × 5-inch loaf pan or baking dish; Two 14-ounce cans chickpeas, rinsed; 6 cloves garlic, peeled and smashed; 5 shallots, peeled and quartered; 1 lemon, deseeded and thinly sliced; ½ teaspoon kosher salt; ½ teaspoon paprika; 2 sprigs fresh oregano; 2 sprigs rosemary; 1 cup extra virgin olive oil; Baguette, rice, or quinoa for serving

1 step

These super-flavorful, one-dish braised chickpeas can be served so many ways—as an appetizer for dipping with some crusty bread, as a side dish, or as dinner all by itself over some rice or quinoa. If you’re lucky enough to have leftovers, they are even better the next day.

Updated at: Thu, 17 Aug 2023 10:37:26 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories475.5 kcal (24%)

Total Fat40.4 g (58%)

Carbs24.2 g (9%)

Sugars5.2 g (6%)

Protein6.7 g (13%)

Sodium365.2 mg (18%)

Fiber6.5 g (23%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

pan

9 × 5-inch loaf, or baking dish

2 x 14 ouncechickpeas

6 clovesgarlic

deseeded and thinly sliced

½ teaspoonkosher salt

½ teaspoonpaprika

2 sprigsfresh oregano

2 sprigsrosemary

1 cupextra virgin olive oil

Baguette

rice, or quinoa, for serving

Instructions

Step 1

Preheat the oven to 375°F. Put the chickpeas, garlic, shallots, lemon, salt, paprika, oregano, and rosemary into the baking dish, and cover with 1 cup of olive oil. If most of the ingredients are not submerged in the oil, add a little more. They should be submerged at least ¾ of the way. Cover with aluminum foil, and bake for about 40 minutes. Serve warm with some toasted bread or over rice or quinoa, or as a salad topper. This will keep for about a week in an airtight container in the fridge.