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Braised chickpeas

  • Author: Mansee
  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Total Time: 30 minutes
  • Yield: 1 1x


A super simple, comforting single-serve dish perfect for weeknight dinners. 


  • 3/4 cup chickpeas, drained and rinsed
  • 1 small shallot*, diced
  • 2-4 garlic cloves, peeled and smashed
  • 1/2 teaspoon dried thyme OR 2 springs of fresh thyme
  • 1/4 teaspoon red pepper flakes
  • 1/4 teaspoon salt
  • 3 tablespoons olive oil + extra for pita/naan
  • 1 piece of pita bread or naan


  1. Preheat oven to 375.
  2. Combine chickpeas, onion, garlic, thyme, red pepper flakes and salt in a small oven-safe dish. Pour olive oil over everything and stir to combine.
  3. Bake for 15 minutes.
  4. While chickpeas bake, cut a piece of naan or pita into wedges or strips. Brush with a little bit of oil and sprinkle with salt. Arrange on a small baking sheet.
  5. After 15 minutes, put pita/naan in oven next to chickpeas. Bake for 10 minutes, until chips are just crisp and chickpeas are bubbly and soft.
  6. Let cool for 5 minutes before eating.

   Recipe adapted from Joy the Baker.


  • You can sub onion for shallot if that's all you have. You want about a 1/4 cup of diced onion. 
  • If you don't want to make pita crisps, just bake the chickpeas for a full 25 minutes.
  • If you have some leftover oil, save it! It's delicious and can be used for another dish the next day.