Skillet Chickpeas
A delicious side of chickpeas with onions, garlic and red pepper flakes coated with the bright and fresh flavors of lemon juice and parsley.
Servings: 4
- 3 T extra-virgin olive oil
- 4 garlic cloves minced
- 1/8 t red pepper flakes
- 1 medium onion finely diced
- 2 15- oz cans chickpeas rinsed & drained
- 1 cup vegetable broth
- 2 T chopped fresh parsley
- Juice of 1 lemon or to taste
- Salt & pepper to taste
Heat oil in a 12-inch skillet over medium heat. Add the garlic and red pepper flakes, stirring often until the garlic is lightly golden and fragrant (about 2 minutes).
Add the onion and cook until softened and lightly browned (about 5 to 7 minutes).
Add the chickpeas and vegetable broth. Cover and simmer until the chickpeas are heated through (about 7 minutes).
Uncover and increase the heat to high. Simmer until the liquid has reduced to a light glaze (about 3 minutes). Remove from the heat.
Stir in the parsley and lemon juice. Add salt a pepper to taste.
Serve and enjoy!