Thinly sliced caramelized onions meld together with the preserved lemons creating the perfect balance of sweet, salty, sour & savory. The rosemary adds its classic flavor and fragrance to the whole dish, and a bit of red chili lends just a touch of heat. The chickpeas and all of the above said goodness take a nice hot bath in copious amounts of extra virgin olive oil and then you are rewarded with a simply incredible dish that can be used in so many ways.
Total Time
35min
2.0
1 Rating
Author: Ful-Filled
Servings:
2
Ingredients
•
4 1/4
cups
GOYA® Chick Peas
, drained
•
2
Medium
Onions
, thinly sliced
•
2/3
cup
Extra-Virgin Olive Oil
•
2
Preserved Lemons
, diced, peeled
•
3
sprigs
Fresh Rosemary
•
1/2
tsp
Crushed Red Pepper Flakes
•
1/2
tsp
Salt
Cooking Instructions
1.
Preheat oven to 375 degrees F (190 degrees C).
2.
In a skillet, heat a splash of olive oil over medium heat, add thinly sliced Onions (2) & cook over medium low heat for about 15 minutes, stirring often until softened & nicely caramelized.
3.
Add caramelized onions to a 9x13 inch baking dish along with GOYA® Chick Peas (4 1/4 cups), Extra-Virgin Olive Oil (2/3 cup), Preserved Lemons (2), Fresh Rosemary (3 sprigs), Crushed Red Pepper Flakes (1/2 tsp) and Salt (1/2 tsp) - stir to combine.
4.
Roast in the oven for 15-20 minutes and then serve hot, warm or even at room temperature. Enjoy!
Nutrition Per Serving
CALORIES
1075
FAT
82.6 g
PROTEIN
22.6 g
CARBS
72.8 g
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