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Sweet and savory braised chickpeas Recipe

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This recipe for Sweet and savory braised chickpeas is from Dennis's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/4 cup extra virgin olive oil, plus more for serving
2 tablespoons tomato paste
2 tablespoons honey, divided
Three 15 1/2 ounce cans chickpeas, drained, 1/4 cup liquid reserved
28 ounce can diced tomatoes
1 medium red onion, halved and thinly sliced
3 medium garlic cloves, thinly sliced
5 bay leaves
1 sprig fresh rosemary
1 teaspoon grated orange zest, plus 1/4 cup orange juice
Kosher salt and ground black pepper
1 tablespoon chopped fresh oregano1/4 cup lightly packed fresh flat leaf parsley, chopped
Directions:
Directions:
In a large Dutch oven over medium heat, combine the oil,tomato paste and 1 tablespoon of the honey.
Cook, stirring often until the tomato paste begins to brown, 6 to 7 minutes
Stir in the chickpeas, then stir in the tomatoes with their juices. Bring to a simmer over medium -high
And cook, stirring occasionally, until the liquid has evaporated, 10 to 12 minutes
Stir in the onion,garlic,bay leaves,rosemary,orange juice, 1 1/2 teaspoons each salt and pepper, and the reserved chickpea liquid. Bring to a simmer, then cover and cook over medium-low, stirring occasionally, until the onion has softened, 12 to 15 minutes.
Remove from the heat, then taste and season with salt and pepper. Stir in the oregano and orange zest. Transfer to a serving bowl. Sprinkle with the parsley,then drizzle with the remaining honey and additional oil
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
45 minutes

 

 

 

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