Herbed Chickpeas

chickpeasThis chickpea dish is my latest food obsession. I’ll make a batch at the start of the week as my quick lunch and dinner go-to staple. Cooking the chickpeas gives them a nice toasted crunch on outside and a creamy bite on the inside. Delicious. I’ve topped salads and toast with them and tossed them into numerous bowls of cooked pasta. Bon Appetit inspired this obsession. Their recipe calls for leafy herbs while my version uses woody herbs like thyme and rosemary. Both are equally as good! -bvox

Herbed Chickpeas
Adapted from Bon Appetit

  • 2 15.5-ounce cans chickpeas, rinsed, patted dry
  • 4 garlic cloves, crushed
  • ⅓ cup olive oil
  • Kosher salt, freshly ground pepper
  • 1 tsp red chili flakes
  • 4 Tbsp chopped mixed woody herbs, such as thyme, rosemary

Place chickpeas in a large skillet and add garlic and oil; season with salt and pepper. Add chili flakes. Cook over medium heat, stirring occasionally, until chickpeas are crisped and some have split open (these will be the most delicious ones), 10–15 minutes. Remove from heat; stir in herbs.

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4 thoughts on “Herbed Chickpeas

  1. Shiny Tomato February 4, 2016 at 7:54 am Reply

    MMM!

  2. Karen Gallagher February 4, 2016 at 8:54 pm Reply

    Hi Bonnie,
    Karen Grindell now Gallagher here from snorted days.
    Just wanted to say thanks for this awesome post. I have a few cans of chick peas in my pantry and can’t wait to try this!!

    • Karen February 4, 2016 at 8:56 pm Reply

      Oh my I just read that comment, spell check really messed that up. Was trying to say we used to work together. Sorry
      You may want to delete that

  3. Shiny Tomato February 5, 2016 at 2:28 pm Reply

    Too funny Karen! Let me know how you like this recipe!

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