Rosemary-Lemon Garbanzo Bean Spoons

By Cristina Sciarra
December 1, 2011
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Author Notes: I got the idea for this recipe from a Chickpea Salad recipe that ran in Bon Appétit a while ago. I do like the original as is, but it might be better suited to summer, when fresh herbs are abundant. I think rosemary fits for winter. I also experimented with different quantities of the basics--lemon, garlic and olive oil. Cristina Sciarra

Makes: 1 large bowl full

  • 3 tablespoons olive oil
  • 2 cloves of garlic, minced
  • 1 sprig of rosemary, finely chopped
  • 1 can garbanzo beans
  • juice and zest of 1/2 lemon
  • sea salt, freshly ground pepper
  • 1/4 cup grated Pecorino cheese
  1. In a medium saucepan, heat the olive oil, minced garlic and rosemary on medium heat until fragrant, about 2 minutes. Remove from heat.
  2. Empty 1 can of garbanzo beans into a sieve, and rinse. Move the beans to a large bowl and toss them with the garlic-rosemary olive oil, the lemon zest, lemon juice and Pecorino cheese. Add salt and pepper to taste. Serve in Chinese soup spoons. (Note: this tastes even better when the flavors have had a chance to come together, so it's a great make ahead.)

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