Lemon-Garlic Skillet Chickpeas
These Lemon-Garlic Skillet Chickpeas are packed with flavors, super easy to make and done in under 30 minutes. Vegetarian + Gluten Free.
- Prep time
- 10 min
- Cook time
- 15 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 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!