• 2 tablespoons extra virgin olive oil plus more for serving
• 2 large shallots or 1 small red or yellow onion roughly chopped
• Kosher salt for seasoning
• 3 cloves garlic, diced
• 2 heaping tablespoons tomato paste
• 1 28 oz can crushed tomatoes
• 2.5 tablespoons preserved lemon, diced (about 1/2 of 1 perserved lemon)
• 2 15 oz cans chickpeas, drained and rinsed
• Fresh marjoram for serving, or other soft fresh herb see notes under Riffs below
• Cracked black pepper and crushed red chili flakes for serving
• Crusty bread slices for serving 2 slices per person

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1. Heat olive oil in a heavy bottomed dutch oven or large pot over medium high heat. Add shallot, season with kosher salt and cook until soft, stirring occasionally, about 5 minutes.

2. Add the garlic and the tomato paste and give everything a big stir to combine. Cook for 1-2 minutes, until the whole mixture starts to caramelize and turn a deep, bricky red color. Season generously with salt.

3. Add crushed tomatoes and preserved lemon, stir everything around to deglaze the pan, season with kosher salt, and simmer on medium low heat for about 8 minutes until the sauce has slightly thickened, stirring occasionally.

4. Add chickpeas, stir, and simmer on low heat with the lid on the pot, stirring occasionally, for 30 minutes. Keeping the lid on is crucial in this step, as it traps the heat, which helps the chickpeas soften and absorb the flavors.

5. When done, serve braised chickpeas into bowls, top with cracked black pepper, crushed red chili flakes, generous handfuls of fresh chopped marjoam. Spoon onto crusty, buttery bread.

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