Lemon-Garlic Skillet Chickpeas

Tip: click step to get into cook mode

2 tbsp extra virgin olive oil (30 ml)

1 head garlic

20 oz jarred cooked chickpeas (570 grams)

½ tsp dried thyme (.50 grams)

½ cup vegetable broth (120 ml)

½ lemon

¼ cup finely grated Manchego cheese (30 grams)

handful finely chopped parsley

sea salt & black pepper

Heat a large fry pan with a low-medium heat and add in 2 tbsp extra virgin olive oil
Meanwhile, remove the cloves from a head of garlic, take the skins off and roughly chop the garlic
After heating the olive oil for 4 minutes, add in the chopped garlic and mix with the olive oil
Drain the jarred or canned cooked chickpeas into a sieve and rinse under cold running water, shake dry
After 3 minutes and the garlic is lightly sauteed, add in the rinsed chickpeas, along with ½ tsp dried thyme and season with sea salt & black pepper, gently mix together, then add ½ cup vegetable broth, give it one final mix and place all the chickpeas in a single layer, simmer for 5 to 10 minutes
After simmering for 5 to 10 minutes and the broth has reduced by at least half, remove the pan from the heat
Finely grate the lemon zest of ½ a lemon over the chickpeas, along with some finely grated Manchego cheese (¼ cup) and top off with finely chopped parsley, enjoy!