Dirty Martini Chickpeas

Name: Dirty Martini Chickpeas
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4 servings
Ingredients: 2 Tbsp olive oil; 2 cloves garlic; 7 pitted Castelvetrano olives; 1 lemon; 1 Tbsp finely chopped fresh rosemary; 2 Tbsp olive brine; 2 Tbsp gin or vodka; 2 15-oz cans chickpeas; ½ cup heavy cream; Optional garnish: whole pitted olives and strips of lemon peel

User Reviews

5.0

6 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Total Time
20 mins
Servings
4 servings
Course
Main Course
Cuisine
American

Dirty Martini Chickpeas

Soren Barrett

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These dirty martini chickpeas are everything you love about a dirty martini but in a cozy chickpea dinner form. If you’re looking for a quick, one-pan meal that feels a little fancy but takes just 20 minutes, this is the one!

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Ingredients

Servings

2 Tbsp olive oil 30 mL
2 cloves garlic minced
7 pitted Castelvetrano olives finely chopped
1 lemon 1 Tbsp of the grated zest, 2 Tbsp of the juice
1 Tbsp finely chopped fresh rosemary
2 Tbsp olive brine from the jar of olives, 30 mL
2 Tbsp gin or vodka 30 mL
2 15-oz cans chickpeas drained, 425 g cans
½ cup heavy cream 120 mL
Optional garnish: whole pitted olives and strips of lemon peel

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Instructions

Flavor Base: Heat 2 Tbsp olive oil in a large saute pan over medium heat. Add 2 cloves garlic (minced), 7 pitted Castelvetrano olives (finely chopped), the grated zest of 1 lemon, and 1 Tbsp finely chopped fresh rosemary. Cook for 2 to 3 minutes or until garlic is fragrant.
Assemble: Stir in lemon juice, 2 Tbsp olive brine, 2 Tbsp gin or vodka, 2 15-oz cans chickpeas, and ½ cup heavy cream. Bring to a gentle simmer and let cook, uncovered, for 10 to 12 minutes, or until sauce has thickened and chickpeas are hot.
Serve: Serve hot, optionally garnished with olives and lemon peel. Serve with good crusty bread, over pasta, or with steamed veggies!

Notes

Fridge: Store leftovers in an airtight container for up to 4 days.
Reheat: Warm gently on the stovetop, adding a splash of water or cream to loosen the sauce if needed.
Freezing: The cream can separate when frozen, so I don’t recommend it. Better to eat it fresh!
Can I make this without alcohol? Absolutely! Just skip the gin/vodka and add an extra splash of olive brine to keep the depth of flavor.
What’s the best substitute for heavy cream? Use coconut milk, cashew cream, or a plant-based heavy cream alternative for a dairy-free version.