- ¼ cup extra virgin olive oil
- 1 onion finely diced
- 2 cloves garlic
- 1 tbsp NoMU Moroccan Rub
- 1 can chickpeas, drained and rinsed
- A squeeze of lemon
- large handful of roughly chopped
- Italian parsley and/or coriander
Moroccan chickpeas
Sauté the onions in the olive oil until translucent.
Add the garlic and Moroccan
Rub and sauté for another 2 minutes. Add the chickpeas and gently toss and stir to ensure that they are heated through and completely coated in the aromatic oil.
Add a squeeze of lemon and the herbs.
Season well, toss again and serve warm or at room temperature.
TIP: Alternatively, for a delicious dip or spread, smash the chickpeas with a fork or pulse lightly in a processor, adding a few more glugs of olive oil as you go.
