Olsson Recipes

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

1. 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!
2. Serve chickpeas with some broth and, if wanted, more Calabrian chilis, pepper flakes & squeeze of lemon.