Garlicky Chickpea and Olive Oil Bowl with Herbs

Soft chickpeas simmered until tender, then glossed with garlicky olive oil, oregano, and anchovy. In the spirit of Garum on the Noonday Breeze, it tastes of Pompeii’s standing lunches along a stone counter while the mountain watched.

Serves 4

Estimate for one serving

• 450 cal
• 8g protein
• 25g carbs
• 5.2g fat
• 7g fiber

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Ingredients

• 1 1/2 cups dried chickpeas
• 6 cups water
• 6 cloves garlic cloves
• 1/3 cup extra virgin olive oil
• 2 tsp dried oregano
• 1 tsp anchovy paste
• 1 medium onion
• 2 leaves bay leaf
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. 1Soak chickpeas overnight or use quick-soak method, then drain.
2. 2Combine chickpeas, water, one bay leaf, and half the salt in a large pot and simmer for 25 minutes until tender.
3. 3Meanwhile, finely chop onion and garlic, then sauté them gently in half the olive oil with the second bay leaf and oregano for 8 minutes until soft.
4. 4Stir in anchovy paste and drained chickpeas, mashing one-third of the chickpeas with the back of a spoon to thicken.
5. 5Finish with remaining olive oil, salt, and black pepper, and serve warm in bowls.