We’re not going to lie—40 cloves is a lot of garlic. Consider peeling them as part of your daily meditation or, with a group of friends, as a reason for a good gossip session. Trimming, then gently smashing to crack the skins will give you a good start. The rest is easy doings. The long, lazy simmer transforms canned chickpeas from convenience food to luxury item, each pod turning lush and buttery. Eat it warm from the pot, ladled over a chunky slice of olive-oil-toasted sourdough; add it to soup; or mix it with yogurt and pita chips.
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Recipe information
Total Time
1 hour 15 minutes
Yield
6–8 servings
Ingredients
40
⅓
2
4
4
½
Need to make a substitution?
Preparation
Cook 40 garlic cloves (about 3 heads), peeled, and ⅓ cup extra-virgin olive oil in a medium heavy pot over medium heat, stirring occasionally, until garlic is lightly browned in spots, 6–8 minutes. Add 2 large sprigs thyme, four 15.5-oz. cans chickpeas, rinsed, 4 cups chicken broth, and ½ tsp. crushed red pepper flakes; bring to a boil. Reduce heat; simmer, adjusting heat as needed, until chickpeas are very tender and liquid is reduced by at least one third, 45–60 minutes. Season with kosher salt if needed.
Do Ahead: Chickpeas can be made 4 days ahead. Cover and chill. Reheat over medium, gently stirring occasionally and adding a few splashes of water if needed.