5 from 8 votes
Lemony Braised Chickpeas
These lemon braised chickpeas are equal parts cozy, creamy, and zesty (they’re seriously hard to resist!). Simmered in a citrusy, herb-infused broth, this 30-minute chickpea recipe is foolproof and packed with nutrients—hello, weeknight dinners and meal prep!
Prep Time
5 mins
Cook Time
30 mins
Total Time
35 mins
Servings:
4
servings
Course:
Main Course
Cuisine:
Mediterranean, American
Ingredients
- ¼ to ½ medium lemon to taste, (plus zest if desired for last step)
- ¼ cup extra virgin olive oil 60 mL
- 2 cloves garlic minced
- 2 oz cans chickpeas do not drain, 425 g cans
- 1 Tbsp capers
- 1 Tbsp rosemary chopped
- ¼ tsp salt
- ½ cup heavy cream optional, can sub coconut milk, 120 mL
Instructions
- Caramelize Lemons: Thinly slice the lemon, then arrange the slices in a large skillet or pot (this recipe can be quite lemony and a little bitter, so use less lemon if serving picky eaters or kids).Add ¼ cup extra virgin olive oil and cook over medium heat for 8 to 10 minutes, or until lemon slices have begun to brown and caramelize on one side.
- Braise Chickpeas: Flip over the lemon slices, then add 2 cloves garlic (minced), cooking for about 1 minute. Add 2 15-oz cans chickpeas (with the juices from the cans), 1 Tbsp capers, 1 Tbsp chopped rosemary, and ¼ tsp salt. Cover and simmer for 20 to 30 minutes.Pluck out the larger lemon rinds before serving.
- Add Cream (optional): Remove pan from heat, then stir in ½ cup heavy cream. You can also add a sprinkle of fresh lemon zest for even more lemon flavor. Serve warm with crusty bread, rice, or veggies.
Cup of Yum
Notes
- Store any leftovers in an airtight container in the fridge for up to 4 days. Reheat gently on the stovetop (or in the microwave), adding a splash of water or broth if needed.
- Pair these lemon braised chickpeas with steamed rice, quinoa, crusty bread, or roasted potatoes. They’re also tasty alongside a fresh green salad for a lighter meal!