If you’ve never tried 40 clove garlic chickpeas, prepare for a flavor explosion. This comforting, Mediterranean-inspired dish features chickpeas simmered in garlic-infused olive oil, brightened with lemon, and rounded out with aromatic thyme and umami-rich seasonings. It’s simple, hearty, and full of personality—making it an instant favorite for weeknight dinners or cozy lunches.
The iconic 40 Clove Garlic dish, renowned for its rich, mellow garlic flavor, has its roots in Provençal cuisine from southern France. This culinary tradition celebrates garlic not merely as a seasoning but as a central ingredient, showcasing its transformation from pungent to sweet and buttery when slow-cooked.
🧄 Origins in Provence
In the rustic kitchens of Provence, garlic was abundant and cherished. The dish known as poulet aux quarante gousses d’ail (chicken with 40 cloves of garlic) emerged as a testament to the region's love for garlic. By gently simmering whole, unpeeled garlic cloves with chicken, cooks discovered that garlic's sharpness mellowed into a delicate sweetness, infusing the meat with a unique flavor profile.Spokesman-Review+1By the way ...+1
🇺🇸 Introduction to American Cuisine
The dish gained prominence in the United States largely due to James Beard, a pivotal figure in American culinary history. In the 1950s, Beard introduced the recipe to American audiences, aiming to demystify garlic and highlight its versatility. His advocacy helped shift American perceptions of garlic from an overpowering ingredient to a nuanced flavor enhancer.Cooking from Books
Further popularization came from Julia Child, who, in the early 1960s, wrote an essay titled “40 Cloves of Garlic May Not Be Enough” for The Boston Globe. She recounted preparing the dish with Beard, emphasizing its delightful flavor and simplicity. Child's enthusiasm and influence brought the recipe into countless American homes, solidifying its status as a beloved classic.Yahoo Creators+5Cooking from Books+5Door Flies Open+5Spokesman-Review
🔥 Modern Interpretations and Variations
Today, the essence of the 40 Clove Garlic dish transcends its original chicken preparation. Modern adaptations, like the 40 Clove Garlic Chickpeas from Bon Appetit recipe, cater to diverse dietary preferences, offering plant-based alternatives that retain the dish's signature garlic richness. These variations continue to honor the tradition of using garlic abundantly, celebrating its ability to transform and elevate simple ingredients into flavorful masterpieces.
Why You’ll Love This Recipe
- Flavor-Packed: The slow-cooked garlic mellows into buttery sweetness that wraps around every bite of chickpeas.
- Plant-Based & Hearty: It's vegan but satisfying, thanks to protein-rich chickpeas and a rich garlic-thyme broth.
- One-Pot Wonder: Minimal cleanup, maximum reward.
- Versatile: Enjoy with crusty bread, spooned over rice, or with a green salad.
- Meal Prep Friendly: Gets better the next day—leftovers are divine!
Ingredients
- Chickpeas: Tender and nutty legumes that absorb all the flavors of the garlicky broth.
- Garlic: Lots of it! About 40 cloves, slow-cooked until golden and sweet, not sharp.
- Olive Oil: A generous amount, used to infuse the garlic and carry the rich flavors.
- Thyme: Fresh or dried, it adds earthy undertones and aromatic depth.
- Lemon: Adds brightness and acidity to balance the richness.
- Seasonings: Think black pepper, sea salt, red pepper flakes, and smoked paprika for depth and heat.
- Liquid Aminos: A soy sauce alternative that adds a savory umami punch to the broth.
Steps
- Brown the Garlic in Olive Oil
In a large skillet or pot, heat a very generous amount of olive oil over medium-low. Add peeled garlic cloves and gently brown them until they’re golden and tender—about 15–20 minutes. Stir often so they don’t burn.
- Add Chickpeas and Veg Stock
Toss in your drained chickpeas and enough vegetable stock to cover them halfway. Simmer on low heat for 10–15 minutes so the flavors meld. - Season It Up
Add thyme, liquid aminos, smoked paprika, salt, pepper, lemon juice, and any other seasonings. Stir gently and let it simmer for 5 more minutes. - Serve with Crusty Bread or Rice
Spoon generously into bowls and serve hot with toasted sourdough, baguette, or fluffy rice. Garnish with extra lemon zest or a few thyme leaves if you like.
Variations
- Spicy Kick: Add harissa paste or a dash of cayenne for more heat.
- Creamier Version: Mash a few chickpeas into the sauce to thicken it naturally.
- Green Boost: Stir in spinach or kale during the last few minutes of cooking.
- Middle Eastern Twist: Sprinkle with za'atar or sumac before serving.
Substitutions
- Chickpeas: Swap for white beans or butter beans for a creamier texture.
- Liquid Aminos: Use tamari or soy sauce instead.
- Thyme: Try rosemary or sage for a more herbaceous note.
- Lemon: Use lime for a sharper citrus flavor, or a splash of apple cider vinegar.
Top Tip
Let the garlic take its time! Slow-cooking the cloves in olive oil is the heart of this dish. Rushing this step will result in sharpness rather than the mellow, rich flavor you want.
Hint
This dish tastes even better the next day. Store leftovers in an airtight container in the fridge and enjoy the deepened flavors tomorrow.
40 Clove Garlic Chickpeas Recipe
Ingredients
- 2 cans 15 oz each chickpeas, drained and rinsed
- 40 cloves garlic peeled (about 3 heads of garlic)
- ⅓ cup olive oil plus more for serving
- 1 teaspoon dried thyme or 1 tablespoon fresh thyme leaves
- 1 lemon juiced and zested
- 1 tablespoon liquid aminos or tamari/soy sauce
- ½ teaspoon smoked paprika
- ½ teaspoon black pepper
- ½ teaspoon sea salt adjust to taste
- ¼ teaspoon red pepper flakes optional, for heat
- 1 ½ cups vegetable broth or stock
Instructions
Brown the Garlic in Olive Oil
- In a large skillet or pot, heat a very generous amount of olive oil over medium-low. Add peeled garlic cloves and gently brown them until they’re golden and tender—about 15–20 minutes. Stir often so they don’t burn.
Add Chickpeas and Veg Stock
- Toss in your drained chickpeas and enough vegetable stock to cover them halfway. Simmer on low heat for 10–15 minutes so the flavors meld.
Season It Up
- Add thyme, liquid aminos, smoked paprika, salt, pepper, lemon juice, and any other seasonings. Stir gently and let it simmer for 5 more minutes.
Serve with Crusty Bread or Rice
- Spoon generously into bowls and serve hot with toasted sourdough, baguette, or fluffy rice. Garnish with extra lemon zest or a few thyme leaves if you like.
