Olive Oil–Braised Chickpeas From Joy the Baker

Ingredients

• 3/4 cup extra-virgin olive oil
• 1/4 cup finely diced yellow onion (red is good, too!)
• 2 (15-ounce) cans chickpeas, drained and rinsed
• 1/4 cup capers, drained
• Big pinches sea salt and freshly cracked black pepper
• 3 sprigs fresh thyme (rosemary is good, too! same with sage)
• 1 teaspoon chile flakes
• 1/4 cup cured black olives, pitted and torn (and/or another olive you love, like Castelvetrano)
• 1/2 lemon, sliced into thin wheels
• 1/2 cup crumbled feta (ricotta cheese is also highly recommended)
• Smoky paprika, for serving
• Crusty bread, for serving

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