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Author Notes: A simple and quick recipe that can be a snack, appetizer or meal served along rustic bread. The rosemary and garlic work well together with the heartiness of the chickpeas. A personal favorite on cold and grey days. —Kitchen Itch
- 1.5-2 cups chickpeas
- 1 cup chicken stock
- 2-3 garlic cloves, minced
- 2-3 sprigs rosemary, roughly chopped
- 1 lemon
- 2 tablespoons olive oil, for sauteeing and drizzling
- 1-2 pinches salt & pepper, to taste
- Add a good lug of olive oil to a hot pan and add in a generous amount of minced garlic, sweating until translucent and fragrant under medium heat. Throw in the freshly chopped rosemary and then the chickpeas. Toss with a couple of pinches of salt and pepper to taste and the juice of a lemon.
- Pour in just enough chicken stock to just cover the chickpeas and allow to braise for at least 10-15 minutes. Throw in the lemon and another sprig of fresh rosemary for good measure, allowing flavours to mingle as the broth reduces.
- Once the chickpeas have started to cook down, roughly mash using a large fork or potato masher. The chickpeas will absorb the liquid as you do this and depending on how spreadable or rustic finish you want, you can drip in more liquid.
- Finish off with a good drizzling of olive oil.
- This recipe was entered in the contest for Your Best Recipe with Chickpeas