Braised Chickpeas with Tomatoes and Garlic

Tips

• Keep the garlic pale. Thin garlic slices go from golden to bitter in seconds. Have the red pepper flakes and tomatoes ready and add them as soon as the garlic smells fragrant.

• Dry the chickpeas well. Wet chickpeas thin out the tomato sauce. Patted dry, they take on the glossy coating step 5 describes instead of sitting in watery liquid.

• Crush a few chickpeas into the sauce. Pressing a spoonful against the skillet as it simmers thickens the tomatoes, so the sauce clings rather than pooling on the plate.

Swaps

• No fresh parsley? Fresh cilantro or basil, or a squeeze of lemon if you have no fresh herbs.

• No red pepper flakes? A pinch of cayenne, which is hotter, so use less, or smoked paprika for warmth without much heat.

• No canned crushed tomatoes? Canned diced tomatoes, crushed with a spoon as they simmer, or passata.

Storage

• Fridge: 3 to 4 days in a sealed container.

• Freezer: 2 to 3 months for best quality. The chickpeas soften slightly and the parsley darkens.

• Reheat: In a skillet with a splash of water, stirring until steaming hot (75°C in the center).

Fridge and reheating follow Illinois Extension; freezer times are for quality and follow the University of Nebraska-Lincoln, as on what freezes and what does not.