My cousin, Steven Ringler, told me about this dish. It is one of his favorites from his wife, Susan's, kitchen.
Ingredients
¼ cup extra-virgin olive oil, plus 1 tablespoon
4 garlic cloves, peeled and crushed
1 ½ teaspoons Kosher salt, more to taste
½ teaspoon ground black pepper, more to taste
2 teaspoon ground cumin, more to taste
Two 15-ounce cans chickpeas, drained
1 lemon, juiced
2 tablespoons chopped cilantro
Preparation
- Place ¼ cup olive oil in frying pan and warm. Add crushed garlic and cook gently for a minute, to release the garlic flavor into the oil.
- Add drained chickpeas and sauté. Add salt, pepper and cumin and cook the chickpeas until slightly brown and reduced in size.
- Add lemon juice and cilantro and stir. Add salt and pepper to taste. Add extra tablespoon of olive oil. Serve warm.
Yield: 4 – 6
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