Chickpeas With 40 Garlic Cloves Recipe

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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