Roasted Chickpeas With Garlic

This is a delicious vegetarian dish that is good for Orthodox fasting periods. It can also be a great side dish!


  • 2 cups chickpeas, rinsed and drained
  • 3 tablespoons olive oil
  • 3 tbs garlic, minced
  • 1 tbs dried sage
  • coarse sea salt
  • 1/2 lemon for squeezing


1. Preheat the oven to 425.
2. In 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 sprinkle the sage, and remove the pan from the stove.
3. Place 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.
4. When 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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