Brothy Chickpeas With Calabrian Chili

1 pound dried chickpeas (I don’t soak, but if you are a soaker, go ahead and soak)

2 large shallots or 1 large onion, sliced (about ¼”-- not too thick, not too thin)

1 head garlic, unpeeled, halved crosswise

2 teaspoons crushed red pepper flakes

2 bay leaves or a few sprigs of thyme, oregano or rosemary

Kosher salt, freshly ground black pepper

¼ cup extra virgin olive oil

A few spoonfuls of calabrian chili (chopped, crushed or paste) or more crushed red pepper flakes

Lemon, halved, for squeezing over

Preheat oven to 275°.
In a large, oven-safe pot, combine chickpeas, onion, bay leaves and crushed red pepper flakes. Season with salt and pepper (about 1 ½ tablespoons kosher salt, but could maybe use even a pinch more) and pour ¼ cup olive oil over. Fill the pot with water until the top layer of chickpeas is covered by about 2 inches of water (about 10 cups, pot dependent). Cover the pot (use foil if you don’t have a lid) and place the oven. Let cook (and don’t touch it) for 10–12 hours (if they go 11 when you meant 10, or 13 when you meant 12, that’s okay. These chickpeas are resilient).
Once cooked, the chickpeas will be tender, the shallot (or onion) will be golden and caramelized, and the broth will be lucious. Transfer chickpeas and some of that glorious broth to a large bowl and spoon over a bit of calabrian chili or more crushed red pepper flakes, plus a nice squeeze of lemon.
DO AHEAD: Chickpeas can be made 5 days ahead, kept refrigerated. Rewarm in their broth before serving.

Course🍽️Main Course

Diets🌱Vegan🌾Gluten-free...

CategoryChickpea Dish

Cuisine🇮🇹Italian

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 1h