Pan-fried chickpeas with rosemary and garlic

Ingredients

For 1 serving

• Cooked chickpeas160 g
• Extra virgin olive oil2 teaspoons
• Rosemary4 g
• Garlic2 cloves
• Saltto taste
• Black pepperto taste

Method

1. Drain the chickpeas, rinse them and dry them well with a tea towel, so they brown in the pan instead of steaming.
2. Crush the garlic clove with the heel of your hand, leaving the skin on, and strip the rosemary needles from the sprig.
3. Heat the oil in a non-stick pan over medium heat with the garlic and rosemary for 1 minute, until they sizzle and smell fragrant.
4. Add the chickpeas, turn the heat up to high and sauté for 7–8 minutes, stirring often, until golden and slightly crisp outside.
5. Turn off the heat, remove the garlic, season with salt and freshly ground black pepper and serve hot.