Roasted Chickpeas with Lemon & Rosemary - Dinner Tonight

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 I was heavenly!

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!