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Greek-Style Braised Chickpeas with Tomatoes and Orange

Greek-Style Braised Chickpeas with Tomatoes and Orange

By Courtney HillDecember 18, 2019

  • Makes
    4 servings
  • Cook Time
    45 minutes
  • Rating

On the Greek island of Ikaria, Diane Kochilas 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 fuse and concentrate the flavors. Our version simmers canned chickpeas on the stovetop with many of the same ingredients and is ready in under an hour, yet the flavors are equally rich and complex. We liked this dish made with a strong, dark honey, such as buckwheat, but a milder variety works, too. Orange blossom honey is a good option, as it echoes the citrus notes of the orange zest and juice. Serve with crusty bread, and perhaps some briny feta alongside.

Tip

Don’t forget to reserve ¼ cup of the chickpea liquid before draining. The liquid lends the dish body and flavor that water cannot.

Ingredients
  • ¼

    cup extra-virgin olive oil, plus more to serve

  • 2

    tablespoons tomato paste

  • 2

    tablespoons honey, divided (see note)

  • 3

    15½-ounce cans chickpeas, drained, ¼ cup liquid reserved

  • 28

    ounce can diced tomatoes

  • 1

    medium red onion, halved and thinly sliced

  • 3

    medium garlic cloves, thinly sliced

  • 5

    bay leaves

  • 1

    sprig fresh rosemary

  • 1

    teaspoon grated orange zest, plus ¼ cup orange juice

  • Kosher salt and ground black pepper

  • 1

    tablespoon chopped fresh oregano

  • ½

    cup lightly packed fresh flat-leaf parsley, chopped

Step 1

In a large Dutch oven over medium, combine the oil, tomato paste and 1 tablespoon of honey. Cook, 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

Stir 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

Remove from the heat, then taste and season with salt and pepper. Stir in the oregano and orange zest. Transfer to a serving bowl. Sprinkle with parsley, then drizzle with the remaining honey and additional oil.

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