I'm so glad that I tried chickpeas again. I'm one of those "texture" people who is seriously affected by the way food feels when I eat it. Shrimp seems to pop when I chew it and beans are strangely grainy, so I make sure to NEVER eat anything with shrimp or beans.
The baby lady has recently asserted herself when it comes to food and she's decided that unless it's ground beef, she's not eating meat. That, of course, leaves me worried that she's not getting enough protein. So I figured that since chickpeas are a great source of protein, I would give them a try and see if she would eat them. No dice, but I really enjoyed these! I was so surprised, but there I was, popping them in my mouth like peanuts. So, at least I discovered another "new" food for me.Ingredients:
1 (15.5 oz.) can of chickpeas
1/4 c. extra virgin olive oil
2 wide strips of lemon zest
1 wide strip of orange zest
2 T. freshly squeezed lemon juice
2 garlic cloves, smashed and peeled
2 sprigs fresh thyme
Combine all ingredients in a small saucepan and heat on medium-low until simmering. Cook for about 20 minutes or until the garlic is soft. Season with salt and pepper if desired.
Serve warm or at room temperature.
adapted from Everyday Food March 2011 issuePrint Page