Mediterranean Delights: Greek-Inspired Chickpeas with Parsley and Cumin
This Greek-Inspired Chickpeas recipe brings the flavors of the Mediterranean to your table. It's loaded with protein, gluten-free, vegan and easy to make!
Equipment
- Large Skillet
- cutting board
- Sharp Knife
- Wooden spoon or spatula
- Measuring spoons
- Can opener
Ingredients
- 2 cans (14 oz each) Canned chickpeas
- 1 medium, diced Red onion
- 3 cloves, minced Garlic
- 1 teaspoon Cumin
- 1, juiced Lemon
- 1/2 cup, chopped Parsley
- 3 tablespoons Extra-virgin olive oil
- 1/2 teaspoon each Salt and black pepper
Instructions
- Prep ingredients - Drain and rinse the canned chickpeas. Dice the red onion. Mince the garlic cloves. Juice the lemon. Chop the parsley. -
- Cook onions and garlic - Heat the olive oil in a large skillet over medium heat. Add the diced onions and cook until softened, 5-7 minutes. Add the minced garlic and cumin, and cook for an additional 1-2 minutes until fragrant. -
- Add chickpeas and seasoning - Add the chickpeas to the skillet and stir well to coat them with the onion mixture. Season with salt and black pepper. -
- Cook the chickpeas - Cook the chickpeas for 10-12 minutes, stirring occasionally so that they cook evenly. If the chickpeas look dry, add a splash of water or vegetable broth to the skillet. -
- Add parsley and lemon juice - Add the chopped parsley and lemon juice to the skillet and stir well to combine. Taste and adjust seasoning as needed. - For a little extra heat, you can add a pinch of red pepper flakes or a dash of hot sauce at this stage.
- Serve - Serve the Greek-Inspired Chickpeas warm, garnished with additional chopped parsley and lemon wedges if desired. -