Cozy Olive Oil Braised Lemon Chickpeas with Tomato and Basil

A simple dish to warm your body and home.

Hello! I’m home from a quick trip to Hilton Head, SC, a lifelong favorite family vacation destination. It was a wonderful week with my husband and kids in the sunshine, playing pirate mini-golf, searching for sand dollars and going outlet shopping. I started a new (to me) book and took daily solo morning walks, so it was a beautiful respite from daily life. When we were making our return flight descent, I was so happy to see the changing foliage in New Jersey and never-gets-old NYC skyline. I love travel, but I love home even more.

As I write this, I’m sitting in front of a fire, wearing cozy sweats, sipping on tea. Is there anything better than the initial nesting period when cold weather starts to set in? I’m in extra need of the safety and comfort of home these days, and I suspect most of you are, too. Finding refuge from hard things - globally and personally - in our sacred spaces, with loved ones, over good food, is a good place to start. It hasn’t failed me yet, anyway.

If you’re planning on spending the weekend at home, these Cozy Olive Oil Braised Lemon Chickpeas with Tomato and Basil spend a good amount of time in the oven, which will simultaneously warm your kitchen and fill your home with mouth-watering smells - just the thing on a cool fall weekend. It’s a great dish to serve if you’re planning on having company over, too. These chickpeas are delicious eaten alongside a crisp salad and crusty bread (or focaccia), preferably in front of a great spooky movie. If you’re looking for something a little heartier, try them tossed with pasta - I’d choose orecchiette or rigatoni, and you can garnish with my cashew parmesan and some crushed red pepper flakes to bring things up a notch.