– 2 cans (15 oz each) chickpeas, drained and rinsed – 3 tbsp olive oil – 2 cloves garlic, minced – 1 tsp ground cumin – 1/2 tsp paprika – Salt and pepper to taste – Juice of 1 lemon – 2 tbsp chopped fresh parsley or cilantro – Optional toppings: crumbled feta cheese, sliced cherry tomatoes, diced cucumber
Prepare the Chickpeas: Drain and rinse the chickpeas thoroughly under cold water. Pat them dry with a clean kitchen towel or paper towels to remove excess moisture.
Sauté Garlic and Spices: Heat the olive oil in a large skillet over medium heat. Add the minced garlic, ground cumin, and paprika. Cook for 1-2 minutes, stirring constantly, until the garlic is fragrant and the spices are toasted.
Add Chickpeas: Add the drained and dried chickpeas to the skillet with the garlic and spices. Stir well to coat the chickpeas evenly with the flavored oil mixture.
Cook Chickpeas: Cook the chickpeas for 5-7 minutes, stirring occasionally, until they are heated through and slightly crispy on the outside. Season with salt and pepper to taste.
Finish with Lemon Juice: Squeeze the juice of one lemon over the chickpeas in the skillet. Stir well to combine, allowing the lemon juice to deglaze the pan and infuse the chickpeas with bright citrus flavor.
Add Fresh Herbs: Remove the skillet from heat and sprinkle the chopped fresh parsley or cilantro over the warm chickpeas. The herbs add a pop of freshness and color to the dish.
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