Greek-Style Braised Chickpeas with Tomatoes and Orange

O n the Greek island of Ikaria, D iane K ochilas introduced us to an ultrasimple yet remarkably delicious dish of chickpeas layered with tomatoes, herbs, orange and honey that is baked for a couple hours to meld and concentrate the flavors. O ur version simmers canned chickpeas on the stovetop with many of the same ingredients and is ready in under an hour, yet the flavors are rich and complex . We like this dish made with a strong, dark honey, such as buckwheat, but a milder variety works, too. O range blossom honey is a good option, as it echoes the citrus notes of the orange zest and j uice. Serve with crusty bread, and perhaps some briny feta alongside. Don’t forget to reserve ¼ cup of the chickpea liquid before draining. The liquid lends the dish body and flavor that water cannot.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

I n a large D utch oven over medium, combine the oil, tomato paste and 1 tablespoon of the honey. C ook, stirring often, until the tomato paste begins to brown, 6 to 7 minutes. Stir in the chickpeas, then stir in the tomatoes with their juices. Bring to a simmer over medium-high and cook, stirring occasionally, until the liquid has evaporated, 10 to 12 minutes.

Step 2

S tir in the onion, garlic, bay, rosemary, orange juice, 1½ teaspoons each salt and pepper, and the reserved chickpea liquid. Bring to a simmer, then cover and cook over medium-low, stirring occasionally, until the onion has softened, 12 to 15 minutes.

Step 3

R emove from the heat, then remove and discard the bay. Taste and season with salt and pepper. Stir in the orange zest. Transfer to a serving bowl. Sprinkle with parsley, then drizzle with the remaining honey and additional oil.