Chickpeas with Garlic, Lemon and Thyme

Everyone in my house gobbles this up by the spoonful. Super easy and quick, this recipe can be easily adapted to fit your cravings. Add cumin seeds with the oil and garlic instead of thyme and you’ll have a whole different and equally delicious take.

Servings: 2-3

Recipe by Tierney Larson

1 can of Chickpeas, rinsed and drained

1 tbl olive oil

2 small garlic cloves, smashed and peeled

4 sprigs of thyme

Kosher salt and black pepper

1 lemon, halved

Place olive oil and garlic in a medium sized sauté pan, and heat over medium heat until fragrant, add thyme and a pinch of kosher salt and let pop and sizzle for a minute, tilting the pan so all of the olive oil hits the thyme.

Add the drained chickpeas and a good pinch of salt and stir coating the chickpeas in the oil. Cook until the chickpeas are heated through. Squeeze lemon over the chickpeas, taste and add more salt or lemon if necessary. Turn off heat and serve!