Sunday, July 12, 2020

Savory Sunday: Garlic Chickpeas

By Anastazja Kolodziej

To celebrate the (virtual) garlic festival being held today by the Takoma Horticultural Club, I have a tasty and quick recipe for garlic chickpeas using garlic we grew in our community garden plot and had just finished curing. 

·        2 cans chickpeas, drained and rinsed
·        4-5 cloves of garlic, crushed
·        ⅓ cup olive oil
·        Salt
·        Pepper
·        Lemon pepper


1        Heat two tbsp olive oil on a pan. Add crushed garlic. I used only three cloves because the ones we had grown were huge, but four or five regular-sized cloves should work.

2        Once the garlic is fragrant, add chickpeas. Pour the rest of olive oil on top and season with salt, pepper, and lemon pepper to taste.

3        Cook chickpeas for about 15 minutes, or until they have browned and absorbed the garlicky flavor.

This recipe makes four servings. I served the chickpeas as part of a dinner bowl that included millet, lettuce greens, chopped cucumber, avocado, feta cheese, and a quick tahini-maple sauce!


"Savory Sunday" is a weekly summer blog series with seasonal recipes from the garden.
About the Author:
 Anastazja Kolodziej is a rising senior at the University of Maryland, double majoring in multiplatform journalism and the classics (Ancient Greek and Latin). On campus, she serves as an assistant managing editor at The Diamondback.

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