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Citrus-Herb Chickpeas

Strips of lemon and orange zest and fresh oregano perfume this chickpea dish with wonderful aroma. Red-pepper flakes add gentle heat. Serve as an appetizer or side dish.

  • servings: 8




  • 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

Cook's Note

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


  1. Step 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.

Everyday Food, March 2011