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Canned beans are some of my most reached-for pantry ingredients, and canned chickpeas, in particular, are extra versatile. I add them to pastas, soups, curries, and stews. I blend them into hummus. I toss them in olive oil and roast them until they’re crispy. However, as delicious as canned chickpeas can be, they can just as easily remain dry, tinny, and under-seasoned.
Is there a surefire way to avoid any of those unpleasant outcomes? Most definitely—just follow Joy the Baker’s lead and slowly braise your chickpeas in a generous olive oil bath, along with a host of other high-impact ingredients. While this version specifically calls for onion, capers, thyme, chile flakes, cured black olives, lemon, and some feta to finish, the beauty of this recipe is that you can truly adapt it to whatever you’ve got in your pantry.
