We spent much of the summer snacking on crispy crunchy cece . Today’s method, braising the beans in olive oil, seems an appropriate shift that better reflects the current mood. It also took advantage of the last garden tomatoes.
Adapted from @joythebaker
- Garbanzo beans
- Olives (your choice)
- Feta, ricotta, or goats chees (all good options)
- Aromatics i.e. bay leaf, rosemary, sage
- Lemon sliced thin
- Minced garlic and shallot
- Large tomato, large dice
- Olive oil
- Parsley, mint, or Basil to garnish
Sautéing the tomatoes hot and fast breaks them down into a basic sauce. With minced garlic and olives thrown in suddenly the stage is set for something more. Add the beans, herbs, and cheese spreading evenly. Add enough olive oil to almost cover the tomato sauce.
45 minutes in a 375F oven tenderizes the beans and melds the flavors.
Drop an egg or two over top in the last few minutes of cooking.
Sprinkle with the fresh herbs once the dish is out of the oven cooling.