Cook Time: 20 Minutes
Ingredients:
3 garlic cloves minced
2 cans of chickpeas rinsed, drained and pat dry
4 tbs of extra virgin olive oil
1 lemon sliced in half for juicing
1 lemon cut into small slices
3 tbs of fresh parsley chopped
sea salt to taste
Preparation:
Place a large skillet over medium heat and add in the oil and chickpeas. Cook the chickpeas and garlic for 3-4 minutes while stirring occasionally. Next, add in a generous squeeze of fresh lemon juice and cook for an additional 5 minutes. Lastly, reduce the heat to medium low and add in the remaining lemon slices and let simmer for 3-4 minutes. Finally, add in the sea salt to taste and fresh parsley.
