Olive Oil Braised Chickpeas
Olive Oil Braised Chickpeas
Submitted by Charlene Hunt, Fustini's Petoskey
Appetizers
Ingredients
- ¾ cup Fustini's Robust SELECT olive oil
- 1 small onion finely diced
- 1 clove of garlic, minced finely
- 2 cans of chickpeas, drained and rinsed
- ¼ cup capers, drained
- 1 teaspoon Fustini's Pyramid Flake salt
- 3 springs fresh thyme
- ¼-½ cup crumbled feta
- smoky paprika for serving
- crusty bread for serving
Directions
- Heat oven to 375 degrees. In a small skillet over medium heat, heat a splash of the olive oil. Add onions and garlic and sauté, until softened. Remove from heat and scrape into a medium oven-safe baking dish Add the chickpeas, capers, salt, and olive oil. Stir to combine and top with sprigs of Thyme
- Cover with foil and bake for 30-40 minutes until the mixture is bubbling and the chickpeas are softer. Remove from the oven. Top with Feta and sprinkle lightly with paprika. Serve with slices of fresh, warm crusty bread.
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