Chickpeas (also known as garbanzos) are a killer combo of healthy, versatile, and delicious. This quick ‘n easy weeknight dinner will liven up any plate with the wonderful, classic combination of lemon and rosemary. You can easily adapt it to any combination of spices you have lying around (one of my favorites is paprika and garlic).
Time to Prepare: about 15 minutes
- 1 Tablespoon olive oil
- 1 can chickpeas
- 2 Tablespoons lemon juice (about 2 wedges) + more to taste
- 2 teaspoons dried rosemary
- salt (to taste)
- Drain and rinse chickpeas until the foamy stuff at the top is all gone. This serves 2 purposes: it helps remove excess sodium and it helps you fart less. I could be wrong about this, but my mom always told me that the foamy stuff on the beans is what makes you fart. It seems to work for me, in any case.
- Heat oil in a medium to large skillet.
- Add chickpeas
- Add lemon and rosemary
- Cook until the chickpeas are hot, about 7-10 minutes. Then remove a chickpea for tasting and add lemon, rosemary and salt as needed. I recommend waiting to this point to add salt because the flavors can change slightly during the cooking process.
- Eat. I recommend removing the chickpeas from the pan first, but I understand this is not always a possibility. I take no responsibility if you burn yourself by eating them directly of of the pan.