Ingredients

1/4 cup extra-virgin olive oil

　　1/2 cup diced onion

　　3 cloves garlic, smashed

　　1 chile de árbol, crumbled

　　1 teaspoon thyme

　　1 bay leaf

　　1 1/2 cups dried chickpeas (see Sources)

　　1 teaspoon paprika

　　A healthy pinch cayenne pepper

　　1 cinnamon stick

　　

Step 1

Heat a medium pot over high heat for 2 minutes. Pour in the olive oil, wait a minute, and then add the onion, garlic, chile, thyme, and bay leaf. Cook for a minute or two until the onion is wilted and then add the chickpeas, paprika, cayenne, and cinnamon stick. Stir for a few minutes, coating the chickpeas with the oil and spices.

　　

Step 2

Cover with water by 3 inches, and bring to a boil over high heat. Turn the heat down to low, and place a paper towel on top of the chickpeas to keep them under the surface.

　　

Step 3

Simmer for 30 minutes, and then add 2 1/2 teaspoons salt. Continue cooking on a low simmer about 1 hour, until the chickpeas are tender. As they cook, add water as necessary. When they are done, taste for seasoning and cool the chickpeas in their juices.

　　Sunday Suppers at Lucques[by Suzanne Goin with Teri Gelber. Copyright © 2005 by Suzanne Goin. Published by Knopf Doubleday Publishing Group. All Rights Reserved..Suzanne Goin graduated from Brown University. She was named Best Creative Chef by Boston magazine in 1994, one of the Best New Chefs by Food & Wine in 1999, and was nominated for a James Beard Award in 2003, 2004, and 2005. She and her business partner, Caroline Styne, also run the restaurant A.O.C. in Los Angeles, where Goin lives with her husband, David Lentz.Teri Gelber is a food writer and public-radio producer living in Los Angeles.](http://astore.amazon.com/epistore-20/detail/1400042151)