Recipes
Second course
Ragout and stew
Stewy chickpeas with tomatoes, capers, and feta

Stewy chickpeas with tomatoes, capers, and feta

Ragout and stew

Inspired by a recipe for a warm panzanella salad with tomatoes recipe in Daniel Humm and Will Guidara's I Love New York, this recipe replaces the bread with chickpeas and adds feta (then adds back olive oil-crisped bread on the side). You need juicy tomatoes here to create a broth, which is why heirloom is suggested, but feel free to add a handful of cherry tomatoes to the mix, too—the different colors and shapes make it pretty/potentially more appetizing. Totally optional. I like the brine-soaking method for cooking beans/legumes, but feel free to cook your chickpeas however you like.