GARBANZOS - Crushed Chickpeas with Olives

By Unblond1

Laura Calder. She served these with Roasted Carrots with Cumin and a brown-butter Halibut

Ingredients

• 1 cup canned chickpeas, drained and rinsed
• 1 tablespoon olive oil
• 1 clove garlic, minced
• Salt and pepper
• 2 tablespoons green olives, pitted and roughly chopped (6 olives)
• handful chopped parsley
• Juice and zest of half a lemon

Preparation

Step 1

Heat the oil in a sauté pan and gently fry the garlic for 30 seconds. Add the chickpeas, salt, and pepper, to heat through. Crush a bit, here and there, with a potato masher, leaving some chick peas whole. Remove from the heat and stir in the olives, parsley, and lemon zest. Add lemon juice to taste. Drizzle with extra virgin olive oil, and serve as a base for fish or chicken.

2 Servings

Calories 207.3
Total Fat 10.5 g
Saturated Fat 0.0 g
Polyunsaturated Fat 0.0 g
Monounsaturated Fat 1.5 g
Cholesterol 0.0 mg
Sodium 516.4 mg
Potassium 26.0 mg
Total Carbohydrate 22.8 g
Dietary Fiber 6.1 g
Sugars 4.2 g
Protein 6.2 g