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Braised Chickpeas with Carrot, Thyme, Five-Spice, and Vegetable Broth

A low, covered braise. The chickpeas is browned first, then simmered in vegetable broth with carrot until hot and coated in the sauce. Serves 4. Plan on about 20 minutes of simmering.

Serves 4 · 55 min · Dinner

contains meat

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Ingredients

Units: US Metric
Scale: ½× – 4× with Plus →
  • 640 g canned chickpeas, rinsed
  • 400 g carrot
  • 2 clove garlic
  • 200 g yellow onion
  • 32 ml olive oil
  • 720 ml vegetable broth
  • 1.2 g black pepper
  • 6 g five-spice powder
  • 3.2 g kosher salt
  • 8 g fresh thyme

Steps

  1. Pat 640 g canned chickpeas, rinsed dry and salt it. Heat 32 ml olive oil in a heavy pot over medium-high heat. Brown the chickpeas on all sides. Move it to a plate.
  2. Lower the heat. Cook 200 g yellow onion and 400 g carrot with a pinch of salt until the onion softens, about 6 minutes. Add 2 garlic cloves and 6 g five-spice powder and stir for 30 seconds.
  3. Return the chickpeas and any juices. Add the vegetable broth and 8 g fresh thyme. The liquid should come about halfway up the main ingredient. Add a splash of water if it does not.
  4. Cover and simmer gently until the chickpeas is hot and coated in the sauce, about 20 minutes. If the sauce is thin, uncover it for the last 10 minutes. Taste for salt. Discard bay leaves before serving.

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