Name: Aglio E Olio Chickpeas
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4
Cuisine: Italian
Ingredients: 1kg Chickpeas; 7 Garlic Cloves; 1 Tsp Chilli Flakes; Big Bunch of Parsley; 1 Lemon

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5 ingredients. 20 minutes. A fresh, protein-packed dish.

Aglio E Olio Chickpeas

Drain your chickpeas (save the chickpea water).

Add a very big glug of olive oil to a pan. Then add your garlic and your chilli flakes. Fry on low until the garlic is translucent (but not brown). Pour in some chickpea water to halt the frying.

Add your drained chickpeas to the pan. Stir them through, and then add the chickpea water. You want the water to just cover the chickpeas, so if you need to add more water, do that.

Bubble the sauce down on a medium heat until the chickpea water and the oil have emulsified to form a thick sauce.

Once everything has come together, add a large handful of finely chopped parsley, and the juice of a lemon. Season with salt and pepper to taste.

Serve onto plates. Top with more parsley and olive oil. Enjoy.

Delicious - as others have said it takes AGES for the chickpea water to boil down!!

This has become a staple in our household, really easy and delicious

Really good, I had bought parmesan to put on top in case it was too bland, but really didn't need it. The bean water takes a whiiiiile to cook down, I got impatient and just made a cornstarch slurry. Overall, surprisingly good and really simple, would 100% recommend.

https://players.brightcove.net/6113368299001/default_default/index.html?videoId=6333591783112

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Here, herbs and spices reign supreme, making this a really easy, high reward recipe. We're talking herby chickpeas topped with a curry leaf tarka. Tuck in.

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The curried onion, peppers and chickpeas combine with the speedy coriander sauce, yoghurt and lettuce for an absolute vibe. Use dairy-free yoghurt and wraps to keep this one plant based.

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Chickpeas are packed with protein, fibre, and all sorts of goodness. This healthy chickpea meal plan will forever change the way you see garbanzo beans.

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Ben Lebus

Ben Lebus is the CEO and founder of Mob. Ben has always been passionate about food and learnt to cook from his father, who ran an Italian restaurant for a number of years. You can regularly find him cooking (and eating) some sort of puttanesca.

Easy

Italian

Vegan

Drain your chickpeas (save the chickpea water).

Add a very big glug of olive oil to a pan. Then add your garlic and your chilli flakes. Fry on low until the garlic is translucent (but not brown). Pour in some chickpea water to halt the frying.

Add your drained chickpeas to the pan. Stir them through, and then add the chickpea water. You want the water to just cover the chickpeas, so if you need to add more water, do that.

Bubble the sauce down on a medium heat until the chickpea water and the oil have emulsified to form a thick sauce.

Once everything has come together, add a large handful of finely chopped parsley, and the juice of a lemon. Season with salt and pepper to taste.

Serve onto plates. Top with more parsley and olive oil. Enjoy.

Healthy

Gram

Clove

Teaspoon

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Chickpeas

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Aglio E Olio Chickpeas

Ben Lebus

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Aglio E Olio Chickpeas

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