Oven Roasted Preserved Lemon Chickpeas
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.
30 oz Canned Chickpeas
2/3 cup Extra-Virgin Olive Oil
2 Preserved Lemon
3 sprig Fresh Rosemary
1/2 tsp Crushed Red Pepper Flakes
1/2 tsp Salt
Preheat oven to 375 degrees F.
In a skillet, heat a splash of olive oil over medium heat, add thinly sliced Onion & cook over medium low heat for about 15 minutes, stirring often until softened & nicely caramelized.
Add caramelized onions to a 9x13 inch baking dish along with Canned Chickpeas, Extra-Virgin Olive Oil, Preserved Lemon, Fresh Rosemary, Crushed Red Pepper Flakes and Salt - stir to combine.
Roast in the oven for 15-20 minutes and then serve hot, warm or even at room temperature. Enjoy!