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Featured / Side Dish / Vegetarian
Low in fat and packed with fiber and protein, beans and pulses (a term for edible legumes including lentils and chickpeas) are the cornerstone of every blue zones diet in the world. Historically, Ikarians have found plenty of ingenious ways to prepare beans—including slow cooking, which browns the beans and caramelizes onions, giving a rich, slightly sweet element to this hearty recipe. With a little patience, this rustic dish is easy for anyone to make, and the payoff is phenomenal: the elevation of everyday ingredients into an incredible crowd-pleaser.
Total Cook Time: 1 Hour 50 minutes if using dried beans | Makes 6 Servings
Source: The Blue Zones Kitchen
1 pound dried chickpeas soaked in water and salt overnight with skins on (or four 15-ounce cans, drained)
1 bulb garlic, core removed
1/2 cup fresh rosemary leaves, stems removed
5 small red onions, thinly sliced
3 tablespoons extra-virgin olive oil, plus more for serving
¼ cup grape syrup*
Juice of 2 lemons, plus zest
Salt and pepper (optional)
*Grape syrup is a condiment made from grapes cooked down into a thick syrup. It is common in Greece and other Mediterranean countries. Thick and sweet without added sugar, it’s used on pancakes and bread, as well as in baking. It’s often available in Italian or gourmet markets, or at online retailers; if you can’t find it, substitute with 2 tablespoons brown sugar, maple syrup, or honey.