A few weeks ago, while flipping through the beautiful I Love New York, I came across an enticing photo of a warm panzanella, which sent me right into the kitchen to make it or sort-of it immediately: in place of the bread, I swapped in chickpeas, which I had just cooked, and which worked beautifully, the result being a stewy mix of chickpeas, tomatoes, basil, and feta. We devoured most if it immediately with crusty, olive oil-toasted bread, then snacked on the leftovers for days. Here’s how you make it: After sweating some garlic in olive oil, add 4 cups of cooked chickpeas: Then add a ton of tomatoes, basil, capers, and vinegar: Crumble feta over top:
While any toddlers nearby inspect, toast slices of crusty bread in a hot skillet with olive oil. Serve immediately: 5 from 3 reviews You need juicy tomatoes here to create a broth, which is why heirloom is suggested, but feel free to add a handful of cherry tomatoes to the mix, too—the different colors and shapes make it pretty/potentially more appetizing. Totally optional. I like the brine-soaking method for cooking beans/legumes, but feel free to cook your chickpeas however you like or to use canned.
