Chickpeas with Garlic and Parsley
Creamy sautéed chickpeas with mellowed garlic and bright lemon
Why This Recipe Works
Slicing the garlic into thin slivers rather than mincing allows the flavor to mellow as they sauté, providing a savory foundation that doesn't overwhelm the buttery chickpeas. This pantry-friendly dish comes together quickly and provides a rich, savory backbone when served over grains.
Instructions
Combine the oil, garlic, and red pepper flakes in a large skillet over medium heat. Cook until the garlic is fragrant and starting to turn golden at the edges, about 3 to 5 minutes.
Stir in the onion and a pinch of salt. Cook until the onion is softened and translucent, about 5 minutes.
Add the chickpeas and broth. Increase the heat to medium-high and simmer, stirring occasionally, until the liquid has reduced and slightly thickened, about 10 minutes.
Remove the skillet from the heat and stir in the parsley and lemon juice. Season with salt and pepper to taste and serve warm.
Frequently Asked Questions
Can I freeze this recipe?
Refrigerate up to 3 days.
