Brothy Chickpeas
December 15, 2025
Alison Roman 2024 svs 6-10 275° 10-12 hours! keeps 5 days ahead refrigerated, just reheat. Cook and serve with 12 hour oven roasted lamb.
INGREDIENTS
1 lb dry chickpeas
2 large shallots sliced 1/4″ (or large onion)
1 garlic head/entire bulb, sliced in half crosswise -horizontally.
2 tsp crushed red pepper flakes
2 bay leaves (OR sprigs of rosemary &thyme or oregano)
1 1/2 TB Kosher Salt & pepper
1/4 C olive oil
for serving: Calabrian chili paste, oil etc, halved lemon to juice over.
DIRECTIONS
- In large oven safe pot with lid: chickpeas, shallots, bay leaves and pepper flakes, add S & P, pour 1/4 C oil over top. Fill with water covering peas with 2 ” water (~10 C or more). Cover and cook inwoven 10-12 hours!
- Serve chickpeas with some broth and, if wanted, more Calabrian chilis, pepper flakes & squeeze of lemon.
Easter slow cooked lamb
December 15, 2025
Alison Roman 2024 Easter. 6-10 svs. 275° no fan, boneless 8-10 hrs, bone-in 10-12.
INGREDIENTS
4-5 lb bone-in or 3-4 boneless, shoulder or leg untied.
salt & pepper
750 ml dry white wine.
2 lbs waxy potatoes (Yukon gold or fingerlings. skin on. half or quarter depending on size.
2 HEADS garlic unpeeled, halved crosswise (horizontally)
2 lemons, one halved crosswise, save another for serving.
1 bunch: oregano,marjoram or thyme, plus more for serving.
olive oil to drizzle.
1-2 Cups herbs: parsley, dill, mint, chives for serving (chopped)
Greek yogurt or Labne.
DIRECTIONS
- season lamb s&p 12-24 hours before, leave in fridge.
- preheat to 275°, no fan.
- scatter potatoes, cut garlic, lemon & oregano around lamb. Cover with bottle of white wine (white vermouth or pinot Grigio). top with good glue of olive oil,, nice thick layer floating on top.
- cover and put in oven 10-12 hours. do not look/peak!
- remove from oven, let cool. serve on platter with potatoes and juices, top with herbs and more oil. serve with labne and brothy chickpeas (10-12 hours in same oven as lamb)
Olsson Recipes 