Active Time:10 minsTotal Time:1 hr 10 minsServings:5Jump to Nutrition Facts
Active Time:10 minsTotal Time:1 hr 10 minsServings:5
Active Time:10 mins
Active Time:
10 mins
Total Time:1 hr 10 mins
Total Time:
1 hr 10 mins
Servings:5
Servings:
5
Jump to Nutrition Facts
Ali Redmond
Cook Mode(Keep screen awake)Ingredients215-ounce cansno-salt-added chickpeas, rinsed1cupgrape or small cherry tomatoes1/4cuploosely packed fresh flat-leaf parsley leavesZest of1lemon, cut in 1-inch-wide strips with a vegetable peeler4clovesgarlic, peeled1tablespoonchopped Calabrianchiles1teaspoonkosher salt1/2teaspoonground pepper1cupextra-virgin olive oil1/4cupfreshmint leaves, choppedLemon wedgesfor serving (optional)
Cook Mode(Keep screen awake)
Ingredients
215-ounce cansno-salt-added chickpeas, rinsed
1cupgrape or small cherry tomatoes
1/4cuploosely packed fresh flat-leaf parsley leaves
Zest of1lemon, cut in 1-inch-wide strips with a vegetable peeler
4clovesgarlic, peeled
1tablespoonchopped Calabrianchiles
1teaspoonkosher salt
1/2teaspoonground pepper
1cupextra-virgin olive oil
1/4cupfreshmint leaves, chopped
Lemon wedgesfor serving (optional)
DirectionsPreheat oven to 300°F.Mix chickpeas, tomatoes, parsley, lemon zest, garlic, chiles, salt and pepper in a large oven-safe pot. Pour oil over the mixture; put the lid on or cover tightly with foil. Bake until the chickpeas are tender and creamy but not mushy, about 1 hour.Ali RedmondRemove and discard 1/2 cup of the oil. Carefully stir the chickpea mixture; top with mint. Serve hot or at room temperature, with lemon wedges, if desired.Ali RedmondTo make aheadRefrigerate in an airtight container for up to 3 daysEatingWell.com, April 2024
Directions
Preheat oven to 300°F.Mix chickpeas, tomatoes, parsley, lemon zest, garlic, chiles, salt and pepper in a large oven-safe pot. Pour oil over the mixture; put the lid on or cover tightly with foil. Bake until the chickpeas are tender and creamy but not mushy, about 1 hour.Ali RedmondRemove and discard 1/2 cup of the oil. Carefully stir the chickpea mixture; top with mint. Serve hot or at room temperature, with lemon wedges, if desired.Ali RedmondTo make aheadRefrigerate in an airtight container for up to 3 days
Preheat oven to 300°F.
Mix chickpeas, tomatoes, parsley, lemon zest, garlic, chiles, salt and pepper in a large oven-safe pot. Pour oil over the mixture; put the lid on or cover tightly with foil. Bake until the chickpeas are tender and creamy but not mushy, about 1 hour.
Remove and discard 1/2 cup of the oil. Carefully stir the chickpea mixture; top with mint. Serve hot or at room temperature, with lemon wedges, if desired.
To make aheadRefrigerate in an airtight container for up to 3 days
To make ahead
Refrigerate in an airtight container for up to 3 days
EatingWell.com, April 2024
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Nutrition Facts(per serving)182Calories4gFat30gCarbs9gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
