Pesto Chickpeas (Healthy Chickpea Recipe)

By The Mediterranean Dish · 30 min

Ingredients

Instructions

1. Fry the lemon rings: heat 1/4 cup olive oil in a small skillet over medium heat until it shimmers, not smoking. Carefully slide in the lemon slices, turning occasionally, until crisp, about 3 to 5 minutes.
2. Lift the fried lemons onto a paper-towel-lined plate with a slotted spoon, then season with about 1/2 teaspoon salt and the sumac, if using. Keep the lemon-infused oil for other uses.
3. Heat the chickpeas: in a medium saucepan, warm 2 to 3 tablespoons extra virgin olive oil until shimmering, add the chickpeas with their liquid and a big pinch of kosher salt.
4. Bring to a boil, then lower the heat and simmer for 15 to 20 minutes, until very soft. Remove from the heat.
5. Off the heat, stir in the lemon juice, basil pesto and milk or cream, then top with the sliced jalapeño and fried lemon rings, if using.
6. Serve the chickpeas in bowls with crusty bread on the side.

Summarized from The Mediterranean Dish's video. Watch it for the details.