Ingredients
Scale
- 1 can (15 oz) of chickpeas, drained and rinsed
- 1/4 cup of homemade or store-bought pesto
- 2 tablespoons of olive oil
- 1 clove of garlic, minced
- 1/4 teaspoon of salt
- 1/4 teaspoon of black pepper
- Juice of half a lemon
- 1/4 cup of grated Parmesan cheese (optional)
- A handful of fresh basil leaves for garnish
If you’re out of chickpeas, feel free to substitute with white beans or even lentils—whatever you have on hand. And if you’re feeling adventurous, a sprinkle of red pepper flakes can add a nice kick to the dish.
Instructions
- In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.
- Add the drained chickpeas to the skillet. Sprinkle with salt and pepper, and stir to combine. Cook for about 5-7 minutes, stirring occasionally, until the chickpeas start to lightly brown.
- Stir in the pesto and lemon juice, making sure the chickpeas are well-coated. Cook for an additional 2-3 minutes until everything is heated through.
- If using, sprinkle the Parmesan cheese over the chickpeas and gently mix until melted and incorporated.
- Remove from heat and garnish with fresh basil leaves before serving.
One tip from my kitchen to yours: if the skillet looks a bit dry, don’t hesitate to add a splash more olive oil. And if your kids are anything like mine, they might enjoy a little extra cheese on top!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Keywords: Chickpeas and Pesto, recipe, cooking, food
