June 11, 2015
roasted carrots. Ive also enjoyed them for breakfast with eggs. There are so many possibilities.
I am forever grateful to Debby, my father in law’s wife, who is the best cook and who first introduced me to this gem of a recipe that has quickly become a favorite.
1 15oz. can chickpeas, rinsed
2 cloves garlic
1 bunch cilantro
1-2 small dried chile de arbol*
generous sprinkling of sea salt
In a small chopper, process the garlic, cilantro, jalapeño and dried chile. In a skillet heat the olive oil over medium heat. Once hot, add the spice mixture and the chickpeas and quickly stir it around, making sure the chickpeas are coated in oil. Sprinkle some salt and mix more. Let it cook for 4-5 minutes, giving it a stir every so often. Transfer to a bowl and serve warm or cold. Keeps well in the fridge for 4-5 days.