Name: Chickpeas With 40 Garlic Cloves
Total time: 1 hour 15 minutes
Yield: 6–8 servings
Ingredients: 40 garlic cloves (about 3 heads), peeled; ⅓ cup extra-virgin olive oil; 2 large sprigs thyme; 4 15.5-oz. cans chickpeas, rinsed; 4 cups chicken broth; ½ tsp. crushed red pepper flakes; Kosher salt (optional)

Chick Peas and Garlic cloves in a dutch oven

Photograph by Janice Chung, food styling by Lauren Stanek, prop styling by Raina Kattelson

We’re not going to lie—40 cloves is a lot of garlic. Consider peeling them as part of your daily meditation or, with a group of friends, as a reason for a good gossip session. Trimming, then gently smashing to crack the skins will give you a good start. The rest is easy doings. The long, lazy simmer transforms canned chickpeas from convenience food to luxury item, each pod turning lush and buttery. Eat it warm from the pot, ladled over a chunky slice of olive-oil-toasted sourdough; add it to soup; or mix it with yogurt and pita chips.

Recipe notes

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