The Recipes

Braised Chickpeas with Carmelized Onions

I recently went to Cava, a local restaurant specializing in mezze (Greek small plates).  On a whim, I ordered the braised chickpeas and they were awesome.  This is my version, which I think I actually like better.  Note that you need to soak the beans for 24 hours, so you'll have to plan ahead.

Braised Chickpeas with Carmelized Onions


- 1 c. dried chickpeas
- 2-3 c. vegetable stock
- 4 cloves garlic
- 1 yellow onion, sliced
- 1 14.5-oz. can of diced tomatoes
- 1 T. cumin
- 1 T. cayenne
- 1 T. coriander
- salt
- pepper
- olive oil

The day before you want to make this dish, put the chickpeas in a pot and cover them with cool water.  Cover and let them sit for 24 hours.

The night you are cooking, drain the chickpeas and return them to the pot.  Cover them with the vegetable stock, adding water if needed.  Drop in the garlic cloves, cover, and simmer for two hours.

After an hour and fifteen minutes, heat a tablespoon of olive oil in another pan.  Add the onions and season with salt.  Cook over low heat for approximately 45 minutes, stirring occasionally.  You want the onions to slowly carmelize.  Once they are soft and sticky, add in the cayenne, coriander, and cumin.  Stir and add in the tomatoes.  Let the mixture simmer until the beans are cooked.

Pluck the garlic cloves out of the bean pot.  Mash them into a paste with the back of a fork and stir the garlic into the onion mixture.  Add in the beans and a little bit of the cooking liquid.  Let everything simmer together for 3-4 more minutes.  Plate and serve.  Note - you can make this ahead.  The longer the flavors have to come together, the better.