Lemony Chickpeas Recipe

This mouth-watering recipe is inspired by the Mediterranean diet so rich in health-promoting olive oil, onions, and beans. You can use canned chickpeas to save time; either way, this flavorful, easy-to-make dish will do good things for your budget, your health, and your taste-buds!

The flavors are reminiscent of early-summer evenings on a Greek
island: imagine sitting on a terrace beside the blue, blue
Mediterranean as a breeze wafts the scent of fresh rosemary toward
you. Who knew chickpeas could be so delicious?

INGREDIENTS

1/4 cup extra-virgin olive oil
1/2 cup chopped onion
3 cups cooked chickpeas (two 15-ounce cans, drained and rinsed)
1 cup water
Salt and freshly-ground black pepper, to taste
Juice of 1 lemon
1 tablespoon all-purpose flour
Sprigs of fresh rosemary for garnish (optional)

1. In a large skillet, heat the olive oil over high heat, then cook the onion until some pieces are turning brown, 4 to 5 minutes, stirring a few times. Add the drained, rinsed chickpeas and water and season with salt and pepper, then cook for 5 minutes.

2. Meanwhile, in a small bowl, whisk together the lemon juice and flour until well blended and smooth. Whisk several tablespoons of the hot liquid from the chickpeas into the lemon-flour mixture until well-blended. Pour into the chickpeas, reduce the heat to low, and simmer until the water is nearly evaporated and the sauce is thickened. Turn the heat off and allow the chickpeas to cool in the skillet. Serve warm or room temperature, garnished with fresh rosemary, if desired.

Serves 4.