Smashed Chickpeas With Rosemary & Garlic

1. 1

   Add a good lug of olive oil to a hot pan and add in a generous amount of minced garlic, sweating until translucent and fragrant under medium heat. Throw in the freshly chopped rosemary and then the chickpeas. Toss with a couple of pinches of salt and pepper to taste and the juice of a lemon.

2. 2

   Pour in just enough chicken stock to just cover the chickpeas and allow to braise for at least 10-15 minutes. Throw in the lemon and another sprig of fresh rosemary for good measure, allowing flavours to mingle as the broth reduces.

3. 3

   Once the chickpeas have started to cook down, roughly mash using a large fork or potato masher. The chickpeas will absorb the liquid as you do this and depending on how spreadable or rustic finish you want, you can drip in more liquid.

4. 4

   Finish off with a good drizzling of olive oil.

* Per serving · 4 servings · Values may vary.

No additional tips available.