Ingredients
Units
Scale
- 2 15–oz cans chickpeas, drained
- 2 medium onions, thinly sliced
- 2/3 cup extra virgin olive oil
- 2 preserved lemons, flesh removed, peels rinsed & finely diced
- 3 sprigs fresh rosemary, broken into 2 inch sections
- 1/2 tsp red chili flakes
- 1/2 tsp salt
Instructions
- Pre-heat oven to 375F
- In a skillet, heat a splash of olive oil over medium heat, add thinly sliced onions & cook over medium low heat for about 15 minutes, stirring often until softened & nicely caramelized
- Add caramelized onions to a 9″X13″ baking dish along with chickpeas, olive oil, diced preserved lemon, rosemary, chili flakes & salt – stir to combine
- Roast in the oven for 15-20 minutes & then serve hot, warm or even at room temperature
- Prep Time: 0 hours
- Cook Time: 0 hours
