Roasted Chickpeas with Lemon & Rosemary - Dinner Tonight

I first posted this recipe in March of 2023 and it’s still one of my favorites! Easy, delicious and something a little different! I think you’ll love it!

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This recipe for Roasted Chickpeas with Lemon & Rosemary may very well be one of my favorite dishes…ever! I’ve been wanting to make it for a while now and I’m so glad I finally did! The combination of flavors is amazing, it’s healthy, easy and addictive! It’s a perfect vegetarian meal, but also a great side dish for chicken or fish and you definitely want to eat the leftovers because it just gets better as it sits in the refrigerator. I grilled slices of good crusty bread to accompany this dish and it was heavenly!

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Roasted Chickpeas with Lemon & Rosemary

Yield: 5

Author: Suzanne Smith

Prep time: 14 MinCook time: 35 MinTotal time: 49 Min

You won't believe how easy and delicious canned chickpeas can be with just a few ingredients!

Ingredients

• 3/4 cup extra virgin olive oil
• 6 shallots, sliced
• 3 - 15 ounce cans chickpeas, drained and rinsed
• 1 - 3.5 ounce jar capers, drained
• Generous pinch of sea salt and freshly ground black pepper
• 3 larg sprigs rosemary, chopped
• 1 teaspoon Aleppo chili plus a little more to sprinkle at the end
• 1/2 cup cured black olives, pitted and roughly chopped
• 1 lemon cut into thin slices
• 1/2 cup good feta cheese, crumbled (or to taste)
• Crusty bread and olive oil to serve

Instructions

1. Preheat the oven to 375 degrees
2. In a skillet over medium heat, add a splash of olive oil, add the shallots and saute until soft and very brown.
3. Remove from the heat and scrape into an oven proof dish. Add the chickpeas, another big drizzle of olive oil, capers, salt, pepper, thyme, Aleppo chili, olives, and lemon slices to the dish. Stir to combine and bake until the mixture is bubbling and the chickpeas are soft - about 30 to 35 minutes. Alternately, you can cover the dish if you want your chickpeas to be very soft. Remove from the oven, add the crumbled feta, another sprinkle of rosemary, a little more Aleppo chili, and serve with crusty bread and olive oil! Enjoy

Created using The Recipes Generator

A few things…sauté your shallots until they’re very brown and be sure to use a heavy pan to bake the chickpeas so they don’t get brown on the bottom. You can substitute chili flakes for the Aleppo chili. Any black olives you like will work…I used Kalamata. If you don’t have rosemary, thyme will work just as well.

Next time I make this, I may add a little mustard and a few raisins. I think the salty, sweet flavor would be so delicious…I’ll keep you posted!

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Thanks so much for reading today!

~XOXO Suzanne