Crispy Lemony Chickpeas

Serves 4-6
Vegan

This is one of my all time favorite dishes, and it is also one of the most simple in my repertoire. It is also incredibly versatile. As a side dish, it offers incredible protein and a burst of flavor to any meal. Add a head of fresh kale, or some broccoli for a simple, healthy, summer feast. In the mood for soup? Drown the whole thing in your favorite vegetable stock (make sure to re-season with salt and pepper) and top the whole thing with pools of golden olive oil (and maybe a little parmesan cheese).

olive oil
1 head of garlic, chopped
half of a purple or yellow onion, diced
1 bell pepper, diced (I always opt for red or yellow, but use what you like / have lying around)
2 cans of chickpeas (aka garbanzo beans)
salt & pepper
dried herbs of your choice (I love thyme)
the juice and zest of 2-3 lemons

Heat up a large sauté pan with some olive oil. Throw in the onion, garlic, and bell pepper and let everything cook over medium heat until it begins to soften.

Open, drain and rinse your chickpeas. Throw them into the pot too with some more olive oil, some salt and pepper, and some dried herbs. At this point, add only the zest of the lemons. Cook everything over high heat until the chickpeas begin to get crispy.

Remove the pan from the heat, and add the juice from the lemons.

Serve and enjoy!