About this Recipe This is a delicious and super simple appetizer.

Servings: 4 Preparation: 5 minutes Cook time: 45 minutes

Olive Oil–Braised Chickpeas

Ingredients: 3/4 cup extra-virgin olive oil 1/4 cup finely diced yellow onion (red is good, too!) 2 (15-ounce) cans chickpeas, drained and rinsed 1/4 cup capers, drained Big pinches sea salt and freshly cracked black pepper 3 sprigs fresh thyme (rosemary is good, too! same with sage) 1 teaspoon chile flakes 1/4 cup cured black olives, pitted and torn (and/or another olive you love, like Castelvetrano) 1/2 lemon, sliced into thin wheels 1/2 cup crumbled feta (ricotta cheese is also highly recommended) Smoky paprika, for serving

Directions: 1. Heat the oven to 375° F. 2. In a small skillet over medium heat, add a splash of the olive oil. When it's hot, add the onions and sauté until softening and beginning to brown, about 5 minutes. Remove from the heat and scrape into a baking dish: Use an 8 x 8 or 9 x 9 if you want softer chickpeas and a 9 x 13 if you'd prefer some get a tad bit crispy on the bottom. 3. Add the remaining olive oil, chickpeas, capers, salt, pepper, thyme, chile flakes, olives, and lemon slices to the dish, then stir to combine. Cover tightly with foil and bake 35 to 45 minutes, until the mixture is bubbling and the chickpeas are soft. 4. Remove the foil, add the crumbled feta and paprika, and allow to cool for 15 minutes before serving with (or on top of) bread. 5. Alternate ingredients and instructions: Saute kale with onions.  Add grape tomatoes instead of capers and olives.  Use rosemary instead of thyme sprigs.  Cook longer than instructions.  Last 15 minutes, cook with foil removed and temperature 15-20 degrees higher.