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Braised Chickpeas with Celery, Dill, Five-Spice, and Beef Broth

A low, covered braise. The chickpeas is browned first, then simmered in beef broth with celery 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 →
  • 1⅜ lb canned chickpeas, rinsed
  • 14⅛ oz celery
  • 2 clove garlic
  • 7 oz yellow onion
  • 2⅛ tbsp olive oil
  • 3 cups beef broth
  • 1.2 g black pepper
  • 6 g five-spice powder
  • 3.2 g kosher salt
  • 8 g fresh dill

Steps

  1. Pat 1⅜ lb canned chickpeas, rinsed dry and salt it. Heat 2⅛ tbsp 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 7 oz yellow onion and 14⅛ oz celery 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 beef broth and 8 g fresh dill. 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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This is a variation — Celery instead of Carrot; Dill instead of Thyme. Base recipe: Braised Chickpeas with Carrot, Thyme, Five-Spice, and Beef Broth →

Make it yours (63 variations)

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Source

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