Spicy Sun-Dried Tomato Chickpeas
INGREDIENTS
2 15 oz cans of chickpeas rinsed and drained
3 Tbsp olive oil
2 cloves of garlic minced
1 tsp crushed red pepper flakes
1/2 tsp dried oregano
1/2 tsp salt
1/4 tsp pepper
2 Tbsp lemon juice ( 1 lemon)
1/4 cup fresh basil chopped
2 Tbsp minced sundried tomatoes (jarred in oil)
1/4 cup grated parmesan cheese
INSTRUCTIONS
Warm olive oil and garlic in deep sauteé pan on medium heat for about 2 minutes. You don't want to brown the garlic just warm it to release it's flavor into the olive oil.
Add red pepper flakes and oregano and heat for another minute.
Remove from heat and add chickpeas. Stir until combined.
Add lemon juice, sun dried tomatoes, salt, pepper
Let mixture cool about 10 minutes and add basil and parmesan.
Best served at room temperature. The longer it sits the better it is!
Hope McCarthy