Alison Roman is an American food writer, chef + MASSIVE bean champ. This is an exclusive recipe from her cookbook 'Something from Nothing'. 

"This is an infinitely adaptable base recipe for one of my favourite combinations (and not just because it’s fun to say): chicken and chickpeas (garbanzos). Specifically, chicken and chickpeas covered in olive oil, slow-roasted together until tender and browned and crisped in all the right places. Not quite a true confit, but the spirit is there; the chicken nearly falls off the bone while the chickpeas turn into rich little orbs, creamy on the inside, lightly frizzled on the outside. While the basic chicken and chickpea combination is impossibly delicious on its own, any number of fabulous items can be added to roast and sizzle alongside them: vegetables (carrots or fennel are nice); spices (chilli flakes, fennel seeds, cumin); a dab of something like tomato purée (paste), harissa or gochujang; or various herbs. No matter what, there’s always lemon (never forget the lemon!). The chewy, caramelised little slices add so much bright acidity, sweetness and texture, which you’ll definitely want after eating something bathed in all that olive oil and chicken fat" - Alison

Photography by Chris Bernabeo