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Lemon-Garlic Skillet Chickpeas

Course Main Course, Side Dish
Cuisine Mediterranean
Prep Time 10 minutes
Cook Time 15 minutes
Servings 2
Author Albert Bevia @ Spain on a Fork

Ingredients

  • 2 tbsp extra virgin olive oil 30 ml
  • 1 head garlic
  • 20 oz jarred cooked chickpeas 570 grams
  • 1/2 tsp dried thyme .50 grams
  • 1/2 cup vegetable broth 120 ml
  • 1/2 lemon
  • 1/4 cup finely grated Manchego cheese 30 grams
  • handful finely chopped parsley
  • sea salt & black pepper

Instructions

  1. Heat a large fry pan with a low-medium heat and add in 2 tbsp extra virgin olive oil

  2. Meanwhile, remove the cloves from a head of garlic, take the skins off and roughly chop the garlic

  3. After heating the olive oil for 4 minutes, add in the chopped garlic and mix with the olive oil

  4. Drain the jarred or canned cooked chickpeas into a sieve and rinse under cold running water, shake dry

  5. After 3 minutes and the garlic is lightly sauteed, add in the rinsed chickpeas, along with 1/2 tsp dried thyme and season with sea salt & black pepper, gently mix together, then add 1/2 cup vegetable broth, give it one final mix and place all the chickpeas in a single layer, simmer for 5 to 10 minutes

  6. After simmering for 5 to 10 minutes and the broth has reduced by at least half, remove the pan from the heat

  7. Finely grate the lemon zest of 1/2 a lemon over the chickpeas, along with some finely grated Manchego cheese (1/4 cup) and top off with finely chopped parsley, enjoy!

Recipe Notes

Get the Olive Oil I used to make this recipe