Prep time: 30 mins
Cook time: 30 mins
1/4 cup (50 ml) extra-virgin olive oil
1 onion, finely chopped
1 sprig fresh rosemary
1 can (19 oz/540 ml) chickpeas, drained and rinsed
salt and pepper to taste
2 1/2 cups (600 ml) water
INSTRUCTIONS:
In a saucepan heat up extra-virgin olive oil. Gently sauté onions until lightly golden, then add rosemary, chickpeas, salt and pepper. Remove from heat and with the back of a fork mash 1/3 of the chickpeas or to your desired texture. Return to the heat and add water and cook for approximately 15 minutes.
OPTIONAL: you can add basmati rice (1/4 cup) and/or a diced potato (1 large)
Gavin's Note: Submitted on behalf of the Birches, made popular by Angelo Paniccia. It's an easy and fast way to have a delicious, simple, home-cooked meal. We complement the meal with garlic naan by first toasting up some naan bread, and then we add olive oil, garlic, and salt.
Cool Add-on: We keep a potted rosemary plant specifically for this recipe.