This is not only one of my absolute favorite side-dishes, it is one of my all-time beloved foods. I mean, in a pinch, I eat these as an entire meal. (An unbalanced meal, but a meal nonetheless).
Easy to make, delicious, filling, and chock-full of all the nutrients that chickpeas provide.
I’ve been making this for years (or variants of the recipe) and it is always a hit at dinner parties or simple lunches with the girls. My daughter gobbles them (the chickpeas) down as well.
And in case the simplicity and deliciousness of the dish isn’t enough to convince you, here’s a bit of nutritional information about chickpeas/garbanzo beans/ceci:
- Provide digestive tract support (mostly due to the high amounts of fiber)
- Tons of antioxidants, including flavonoids, phenolic acids and mitochondria- along with vitamins A, C, and beyond…all of which can reduce the risk of heart disease and other ailments
- Aid in regulating blood sugar levels
- Decrease caloric intake and increase satiety (for anyone worried about weight!!)
Garlic Rosemary Chickpeas
- 1 can organic chickpeas
- 1 clove garlic
- 2 tbsp fresh chopped rosemary
- ¼ tsp hot pepper flakes
- extra virgin olive oil
- Himalayan salt to taste
- Heat about 1 tbsp of olive oil in a pan and add the chopped garlic
- Let cook, stirring for about 1 minute on low hear and then add the rosemary and pepper flakes
- Stir for another minute and add the (drained and rinsed) chickpeas
- Cover for a few minutes stirring occasionally
- Uncover and turn the heat down to low
- Add the salt and keep stirring for about 4/5 minutes. Remove from heat
- Serve with a drizzle of fresh olive oil and another sprinkle of rosemary if desired