Chickpeas With 40 Garlic Cloves

Ingredients

For 6 servings

• •40 garlic cloves (about 3 heads), peeled
• •0.3333333333333333 tasse extra-virgin olive oil
• •2 large sprigs thyme
• •4 15.5-oz. cans chickpeas, rinsed
• •4 tasse chicken broth
• •0.5 c. à café crushed red pepper flakes
• •Kosher salt (optional)

Method

1. 1.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.