Lemon-Garlic Skillet Chickpeas | Easy & Delicious One-Pan Recipe

olive oil

🥗Healthier: avocado oil

💰Cheaper: sunflower oil

Avocado oil offers healthy fats while sunflower oil is budget-friendly.

garlic

🥗Healthier: shallots

💰Cheaper: onion

Shallots provide a milder flavor, while onion is more economical.

parsley

🥗Healthier: cilantro

💰Cheaper: spinach

Cilantro adds freshness, while spinach is a cost-effective green.

lemon

🥗Healthier: lime

💰Cheaper: vinegar

Lime offers a similar tang, and vinegar is a budget-friendly acid.

Heat a large fry pan over low-medium heat for about 3-4 minutes.

Add 2 tablespoons of extra virgin olive oil to the pan.

Remove the cloves from an entire head of garlic and roughly chop them into small chunks.

Add the chopped garlic to the pan and sauté for about 3 minutes, stirring every minute to prevent browning.

Rinse 570 grams (20 ounces) of cooked chickpeas under cold running water in a sieve.

Add the drained chickpeas to the pan along with 0.5 teaspoon of dried thyme, sea salt, and freshly cracked black pepper; mix gently.

Pour in 0.5 cup of vegetable broth and mix again, ensuring all ingredients are evenly combined.

Spread the chickpeas in a single layer in the pan and simmer on low-medium heat for 5-10 minutes, or until the broth has reduced by half.

After about 8 minutes, remove the pan from heat and finely grate the zest of half a lemon over the chickpeas.

Finely grate manchego cheese over the chickpeas and sprinkle with finely chopped parsley.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary