AVOCADO OIL BRAISED CHICKPEAS

In a quest to eat healthier, one of my goals for the year has been to eat more beans and legumes. They’re filling, nutritious, and inexpensive. But sometimes, they can be a little boring, which makes them hard to eat. At least for me. Especially now that soup and stew season is starting to wind down.

So I have been trying to come up with new and exciting ways to eat them, and this recipe has become one of my favorites. It’s full of flavor from a couple different seasoning blends, has a salty cheese, lots of lemon, and comes together in a glorious bath of Ava Jane’s Kitchen Avocado Oil.

This is a simple recipe and doesn’t take a long time. It takes a mundane can of chickpeas and turns them into a velvety, tender side dish that is great alongside a grilled chicken breast or steak.

AVOCADO OIL BRAISED CHICKPEAS

AVOCADO OIL BRAISED CHICKPEAS

Amy Hunter

Servings

4

Prep Time

45 minutes

Cook Time

30 minutes

Calories

640

Category

Main Course, Side Dish, Snack

Ingredients

  • 1 Cup Ava Jane’s Kitchen Avocado Oil plus 2 tablespoons Ava Jane’s Kitchen, divided
  • 1 onion diced
  • 2 cloves garlic minced
  • 1 14 ounces can chickpeas drained
  • 1 tbsp AJK's Nana's Italian spice blend
  • ½ cup crumbled feta
  • 1 lemon sliced
  • 1 tsp AJK's Hot Roasted Garlic spice blend
  • Fresh chopped parsley for serving
  • Colima Sea Salt for serving

Directions

  1. Heat a deep skillet over medium heat. Add two tablespoons Ava Jane’s Kitchen Avocado Oil and the onion and cook until softened.

  2. Add the garlic and cook for about a minute.
  3. Stir in the chickpeas, sprinkle with the Italian spice blend, and add the remaining oil.
  4. Sprinkle with feta, add the lemon slices and sprinkle with Hot Roasted Garlic.
  5. Turn the heat to low, cover and braise for 30 minutes.
  6. Uncover, sprinkle with parsley and Colima Sea Salat before serving.
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