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
cloves of garlic, minced
of rosemary, finely chopped
can garbanzo beans
juice and zest of 1/2 lemon
sea salt, freshly ground pepper
grated Pecorino cheese
In a medium saucepan, heat the olive oil, minced garlic and rosemary on medium heat until fragrant, about 2 minutes. Remove from heat.
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.)
Cristina is a writer, cook, and day job real estate developer. She studied literature, holds an MFA in Fiction Writing, and completed the Basic Cuisine course at Le Cordon Bleu in Paris. She lives in Jersey City with her husband--a Frenchman she met in Spain--and their sweet black cat, Minou. Follow her writings, recipes, publications and photography at theroamingkitchen.com.
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