TIPS & TRICKS to make this Recipe: To make this recipe, I used jarred Spanish chickpeas, which is the same thing as the canned ones. The secret? Make sure to rinse them under cold water before adding them into the pan. This way they can absorb all the flavors. Also make sure to cook this dish with a low-medium heat and nothing higher. Otherwise the chickpeas will lose their soft texture and won´t have that melt-in-your-mouth goodness.

Lemon-Garlic Skillet Chickpeas

Watch Albert preparing this recipe:https://www.youtube.com/watch?v=vkq47WEFt9k&t=166s

Ingredients

• 2 tbsp extra virgin olive oil 30 ml
• 1 head garlic
• 20 oz jarred cooked chickpeas 570 grams
• 1/2 tsp dried thyme .50 grams
• 1/2 cup vegetable broth 120 ml
• 1/2 lemon
• 1/4 cup finely grated Manchego cheese 30 grams
• handful finely chopped parsley
• sea salt & black pepper

Instructions

1. Heat a large fry pan with a low-medium heat and add in 2 tbsp extra virgin olive oil
2. Meanwhile, remove the cloves from a head of garlic, take the skins off and roughly chop the garlic
3. After heating the olive oil for 4 minutes, add in the chopped garlic and mix with the olive oil
4. Drain the jarred or canned cooked chickpeas into a sieve and rinse under cold running water, shake dry
5. After 3 minutes and the garlic is lightly sauteed, add in the rinsed chickpeas, along with 1/2 tsp dried thyme and season with sea salt & black pepper, gently mix together, then add 1/2 cup vegetable broth, give it one final mix and place all the chickpeas in a single layer, simmer for 5 to 10 minutes
6. After simmering for 5 to 10 minutes and the broth has reduced by at least half, remove the pan from the heat
7. Finely grate the lemon zest of 1/2 a lemon over the chickpeas, along with some finely grated Manchego cheese (1/4 cup) and top off with finely chopped parsley, enjoy!