40 Clove Garlic Chickpeas Recipe
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.
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.