by F for Food
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F for Food's Notes:
Expand2 cups chickpeas, rinsed and drained Ask a question about this ingredient
2-3 tablespoons olive oil Ask a question about this ingredient
3 cloves garlic, very coarsely chopped Ask a question about this ingredient
8-10 sage leaves, chiffonade cut Ask a question about this ingredient
Preheat the oven to 425.
Ask a question about this stepIn a cast iron skillet, heat the oil. Add the chickpeas, garlic and a pinch of salt, and sauté for about 5 minutes. Be sure the beans are well coated with the oil, then add the sage, and remove the pan from the stove.
Ask a question about this stepPlace the skillet in the oven and roast, giving it a shake every so often. Roast until the chickpeas begin to turn brown, about 15-20 minutes. Remove the pan from the oven and set aside to cool a bit.
Ask a question about this stepWhen the chickpeas are still hot, drizzle with a little additional olive oil, an extra pinch of salt and a liberal squeeze of lemon.
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Dorie is a food writer and award-winning author of ten cookbooks, her most recent being Around My French Table: More Than 300 Recipes from My Home to Yours.
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