Ingredients
| Dried chickpeas |
450g (soaked overnight) |
| Yellow onion |
1 large (diced) |
| Garlic |
4 cloves (minced) |
| Rosemary |
2 sprigs |
| Extra-virgin olive oil |
80ml |
| Lemons |
2 (juiced and zested) |
| Fresh parsley |
1/4 cup (chopped) |
Preparation
- Simmer pre-soaked chickpeas until tender, about 1-1.5 hours.
- In a separate pan, sauté onion, garlic, and rosemary in olive oil until fragrant. Add to chickpeas with additional water if needed. Cook for 20 minutes.
- Remove rosemary. Season with salt and pepper.
- Stir in lemon juice, zest, and parsley. Finish with a drizzle of olive oil.
Servings: 6
Nutrition
- Calories: 320
- Protein: 12g
- Carbohydrates: 40g
- Fat: 14g
- Saturated fat: 2g
- Fiber: 11g
- Sodium: 30mg