Author Notes: I got the idea for this recipe from a Chickpea Salad recipe that ran in Bon Appétit a while ago. I do like the original as is, but it might be better suited to summer, when fresh herbs are abundant. I think rosemary fits for winter. I also experimented with different quantities of the basics–lemon, garlic and olive oil. —Cristina Sciarra
Makes: 1 large bowl full
Ingredients
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3
tablespoons olive oil
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2
cloves of garlic, minced
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1
sprig of rosemary, finely chopped
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1
can garbanzo beans
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juice and zest of 1/2 lemon
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sea salt, freshly ground pepper
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1/4
cup grated Pecorino cheese
Directions
- In a medium saucepan, heat the olive oil, minced garlic and rosemary on medium heat until fragrant, about 2 minutes. Remove from heat.
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Empty 1 can of garbanzo beans into a sieve, and rinse. Move the beans to a large bowl and toss them with the garlic-rosemary olive oil, the lemon zest, lemon juice and Pecorino cheese. Add salt and pepper to taste. Serve in Chinese soup spoons.
(Note: this tastes even better when the flavors have had a chance to come together, so it’s a great make ahead.)
/b58efd02-e2ff-40dc-8b82-3e0acc9a4157--DSC_1759.jpg "Rosemary-Lemon Garbanzo Bean Spoons 2")
