Braised Chickpeas, Charred Tomatoes, Mint and Feta

Made with Minor’s® Classical Reductions™ Reduced Vegetable Stock.
  • 0:55 TIME
  • 10 Portions



Corn oil

1 Tbsp.

Cherry tomatoes, whole

6 oz

Corn oil

2 Tbsp.

White onion, ½ “ thick rings

3 oz

Celery, ¼” dice

3 oz

Chickpeas, canned, drained, rinsed

15 oz

Garlic, minced

2 Tbsp.

White wine, chardonnay

4 oz

Minor’s® Classical Reductions™ Reduced Vegetable, prepared demi

20 oz

Mint, torn

1/4 oz

Feta cheese, crumbled

1/4 oz



  1. In a medium rondeau over medium-high flame, add 1 Tbsp. corn oil and tomatoes; sear until golden brown but not mushy. Season with salt and pepper. Remove tomatoes from pan and reserve.
  2. In the same pan over medium flame, add 2 Tbsp. corn oil, onion, and celery. Cook until vegetables are fragrant, about 3 minutes. Add chickpeas and cook for an additional minute. Add garlic and cook for another 2 minutes.
  3. Deglaze pan with white wine and reduce au sec, or until almost dry. Then add the vegetable demi and bring to a simmer. Reduce by one-quarter.
  4. Remove pan from the flame and season with salt and pepper. Transfer to a large serving bowl and garnish with mint and feta cheese.