Photo by David McClain


Journey to the Blue Zones: Ikarian Baked Rosemary Chickpeas

In a new cookbook, the creator of the popular Blue Zones Project—a lifestyle program adopted by Southwest Florida as a community—leads us back to the colorful cultures that inspired his work.  Ikarian Baked Rosemary Chickpeas Ingredients 1 pound chickpeas, soaked overnight, rinsed, peeled and dried (or four 15-ounce cans low-sodium chickpeas, drained) 1 bulb garlic, core removed ½ cup fresh rosemary leaves, stems removed 5 small red onions, thinly sliced 3 tablespoons extra-virgin olive oil, plus more for serving ¼ cup grape syrup (may substitute with 2 tablespoons brown sugar, maple syrup or honey) Juice of two lemons, plus zest Salt and pepper (optional) Directions Preheat oven to 450 degrees. If using dried chickpeas: Drain chickpeas from soaking water; boil in fresh water for about 20 minutes, or until soft. Drain and then transfer to a clay pot or heavy baking dish. If using canned chickpeas: Bring 6 cups of water to a boil. Pour boiling water over chickpeas so the beans are just covered. Stir in garlic and rosemary leaves. Using your hands, massage onions with extra-virgin olive oil until slightly softened. Add onions and grape syrup to the chickpeas, mix to combine. Cover the pot with foil and bake for one hour; remove cover and bake for another 30 minutes—stirring if needed. Top with a drizzle of olive oil, freshly squeezed lemon juice and zest. Season with salt and pepper to taste.
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