THE EVERYDAY TABLE · EXAMPLE RECIPE

Lemony chickpeas
with garden herbs

By PureCookbook kitchen · 20 minutes · 2 servings

A simple one-pan lunch with chickpeas, lemon, and fresh herbs.

Ingredients

• 2 tablespoons olive oil
• 2 cloves garlic, thinly sliced
• 400 g canned chickpeas, drained and rinsed
• 1 lemon, zest and juice
• 2 tablespoons chopped fresh parsley
• 50 g feta, crumbled
• Salt and black pepper, to taste

Method

1. Heat the olive oil in a frying pan over medium heat. Add the garlic and cook for 1 minute, until fragrant.
2. Add the chickpeas and cook for 10 minutes, stirring occasionally.
3. Stir in the lemon zest and juice. Cook for 4 minutes, then remove from the heat.
4. Fold in the parsley, season with salt and black pepper, and scatter over the feta. Divide between two bowls.

With the extension installed, a PureCookbook button should appear in the bottom corner.