Crispy Chickpeas in Tomato Broth with Garlic Toast
Ingredients
- 2 cans (15 ounces each)chickpeas (drained and rinsed)
- 3 tablespoonolive oil
- 4 clovesgarlic
- 1 can (28 ounces)crushed tomatoes
- 1 cupvegetable broth
- 1 teaspoondried oregano
- ¼ teaspoonred pepper flakes
- ¾ teaspoonsalt
- ¼ teaspoonblack pepper
- 1 loafday-old bread or baguette
- 1lemon
Prep
- 01
Mince 4 cloves garlic.
- 02
Drain and rinse 2 cans chickpeas.
- 03
Cut 1 lemon into wedges.
Method
- 01
Heat 2 tablespoons olive oil in a large pot over medium-high heat. Add the drained chickpeas and cook undisturbed for 3 to 4 minutes until the bottoms are golden and crispy. Stir and cook another 2 minutes. Transfer to a plate.
- 02
Add the remaining 1 tablespoon olive oil to the pot. Stir in the minced garlic and cook for 30 seconds until fragrant.
- 03
Pour in the crushed tomatoes, vegetable broth, oregano, and red pepper flakes. Stir well. Return the chickpeas to the pot and bring to a simmer. Cook for 8 to 10 minutes, stirring occasionally, until the broth thickens slightly. Season with salt and pepper to taste.
- 04
While the broth simmers, slice the bread into 1/2-inch-thick pieces. Toast them in a toaster or on a baking sheet under the broiler for 1 to 2 minutes per side until golden and crispy.
- 05
Ladle the chickpea broth into bowls. Serve with garlic toast on the side and a squeeze of fresh lemon over the top.
Spice Tips
For warmth without heat, stir in 1/2 teaspoon smoked paprika. If you like it spicier, increase the red pepper flakes to 1/2 teaspoon or add a pinch of cayenne. A handful of fresh parsley or basil stirred in at the end brightens the whole dish.
Make this vegan by using olive oil-brushed toast instead of butter. Leftovers keep for up to 3 days in the refrigerator and taste even better the next day as the flavors deepen.