Mediterranean Smashed Chickpeas

• Extra-virgin olive oil
• 1 medium onion, diced
• Salt and pepper
• 4 garlic cloves, minced
• 1/2 teaspoon coarsely ground toasted cumin
• 1/2 teaspoon red pepper flakes
• 1 cup finely diced celery
• 4 cups chickpeas (garbanzo beans), cooked or canned
• 2 tablespoons lemon juice
• 4 hard-cooked eggs, peeled and quartered (optional)
• Minted yogurt (optional), see notes
• Tahini sauce (optional), see notes

1. Put 3 tablespoons olive oil in a heavy-bottomed saucepan over medium heat.
2. Add onion, season with salt and pepper, and cook gently until softened, about 10 minutes.
3. Raise heat to medium-high.
4. Add garlic, cumin, red pepper flakes and celery.
5. Stir to combine let sizzle without browning for 1 minute.
6. Add chickpeas and let them heat through.
7. With a potato masher or wooden spoon, crush about half the beans.
8. Stir well, taste and adjust seasoning.
9. Add 1/2 cup water (or bean cooking liquid if you have it) and let mixture simmer briskly for a minute or two.
10. Stir in lemon juice and 2 tablespoons olive oil.
11. Serve warm in pita or as a dip or side dish.
12. Garnish with quartered eggs, accompanied by minted yogurt and tahini sauce, if desired.

extravirgin olive oil, onion, salt, garlic, cumin, red pepper, celery, chickpeas, lemon juice, eggs, yogurt, tahini sauce

Taken from cooking.nytimes.com/recipes/1016072 (may not work)