New This Month

Citrus-Herb Chickpeas

Fresh oregano and strips of lemon and orange zest perfume this dish with an irresistible aroma while red pepper flakes add heat.

  • Servings: 8

Source: Everyday Food, March 2011


  • 2 cans (15.5 ounces each) chickpeas, rinsed and drained
  • 1/2 cup extra-virgin olive oil
  • 4 wide strips lemon zest
  • 3 tablespoons lemon juice
  • 4 wide strips orange zest
  • 1/3 cup orange juice
  • 3 garlic cloves, smashed and peeled
  • 3 sprigs fresh oregano
  • 1/4 to 1/2 teaspoon red-pepper flakes
  • Coarse salt and ground pepper


  1. In a medium pot, combine chickpeas, olive oil, lemon zest, lemon juice, orange zest, orange juice, garlic, oregano, and red-pepper flakes. Bring mixture to a simmer over medium-low and cook, stirring occasionally, until garlic is tender, 20 minutes. Season to taste with salt and pepper. Serve warm or at room temperature.

Cook's Notes

To store, let cool and refrigerate in an airtight container, up to 3 days.


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