Lemon-Garlic Chickpea Stew

Instructions

1. Prepare Ingredients

   6 min hands-on480 min waiting

   • Peel and finely slice the garlic.
   • Rinse and soak chickpeas overnight, then drain.
   • Chop parsley finely and juice lemons.

2. Cook Chickpeas

   4 min hands-on55 min waiting

   • Place chickpeas in a pot, cover with water, and bring to a boil.
   • Simmer until tender, about 50–60 minutes, skimming foam as needed.
   • Reserve some cooking water before draining.

3. Infuse Oil with Garlic

   3 min hands-on

   • Heat olive oil in a skillet over low heat.
   • Add garlic and cayenne, cooking until garlic is soft and fragrant.

4. Add Chickpeas to Skillet

   2 min hands-on

   • Stir chickpeas into the skillet to coat with oil.
   • Add reserved cooking water to cover chickpeas.

5. Simmer and Thicken Sauce

   4 min hands-on9 min waiting

   • Increase heat to medium and simmer until sauce thickens, about 8–10 minutes.
   • Blend some chickpeas with water if sauce needs thickening.

6. Add Fresh Ingredients

   2 min hands-on

   • Stir in parsley and lemon juice.
   • Season with salt and pepper.

7. Plate and Garnish

   2 min hands-on

   • Serve chickpeas in bowls, drizzle with olive oil.
   • Garnish with extra parsley.

8. Serve Immediately

   1 min hands-on

   • Serve as a main dish with bread or as a side.
   • Cooking tips:
   • Use canned chickpeas for convenience, rinsing and draining them well.
   • Add soy sauce or smoked paprika for more umami.
   • Enhance flavor with fresh cilantro or dill.