Ingredients
1 small shallot, minced
3 tbsp. white wine vinegar
Kosher salt
1 15.5-oz. can chickpeas, white beans, or black-eyed peas, drained and rinsed
2 2” pieces orange or lemon peel
4 2” sprigs fresh rosemary
1 garlic clove, grated or minced
1/2 c. extra-virgin olive oil
1/2 to 1 teaspoon crushed red pepper flakes, depending on heat preference
1/2 tsp. cumin seeds, crushed
1/2 tsp. fennel seed, crushed
Preparation
Step 1Stir shallot and vinegar in a medium bowl and season with a pinch of salt. Step 2Combine chickpeas, orange peel, rosemary, and garlic in a heat proof bowl.Step 3Heat oil, red pepper flakes, cumin and fennel in a small pot over medium heat. When small bubbles form around the spices, cook, stirring, for 30 seconds, until spices are fragrant and have darkened slightly. Pour oil over beans and stir to coat. Add shallot mixture and stir to combine. Step 4Transfer beans to a resealable container (a 16 oz. glass jar is perfect for this) and let marinate at least one hour, turning the container occasionally. Chickpeas will last in the refrigerator about 1 week. If the oil solidifies in the refrigerator, set out at room temperature for about 15 minutes. Stir to reincorporate the oil before serving.
Step 1On toast with roasted or sauteed broccoliStep 2Folded into freshly boiled pasta with wilted kaleStep 3Stirred into cooked grains + chopped celery for a quick grain saladStep 4On charcuterie platterStep 5In salad
