Chickpea & Tomato Braise with Garlic Toast
Ingredients
- 3 tablespoonolive oil
- 1yellow onion
- 4 clovegarlic
- 1 can (28 oz)canned diced tomatoes
- 2 can (15 oz each)chickpeas (or 3 cups cooked)
- 1 cupvegetable broth
- 1bay leaf
- ½ teaspoonkosher salt
- ¼ teaspoonblack pepper
- ¼ teaspoonred pepper flakes (optional)
- 3 sprigfresh thyme
- 1 loafcrusty bread
Prep
- 01
Dice 1 yellow onion.
- 02
Mince 4 garlic cloves.
- 03
Drain and rinse 2 cans chickpeas.
Method
- 01
Heat 2 tablespoons olive oil in a large pot over medium heat. Add the diced onion and cook until softened, about 5 minutes, stirring occasionally.
- 02
Add the minced garlic and cook for 1 minute until fragrant.
- 03
Pour in the canned tomatoes (with juice), drained chickpeas, vegetable broth, bay leaf, salt, pepper, red pepper flakes, and thyme sprigs. Stir well.
- 04
Bring to a gentle simmer, then reduce heat to medium-low. Simmer uncovered for 20 minutes, stirring occasionally, until the sauce thickens slightly and flavors meld. Taste and adjust seasoning.
- 05
While the braise simmers, slice the bread on a diagonal, brush slices lightly with remaining 1 tablespoon olive oil, and toast in a skillet over medium heat or in a 400°F oven for 3–4 minutes per side until golden and crispy.
- 06
Remove the bay leaf and thyme sprigs. Ladle the braise into bowls and serve with garlic toast on the side for dipping.
Spice Tips
For deeper warmth, add 1/2 teaspoon smoked paprika with the tomatoes. For heat, increase red pepper flakes to 1/2 teaspoon or add a pinch of cayenne. A squeeze of fresh lemon juice at the end brightens the whole dish.
Make ahead: the braise tastes even better the next day. Reheat gently on the stovetop and add a splash of broth if it's too thick. Leftovers keep refrigerated for up to 3 days.