Ingredients
15-ounce can chickpeas
1 garlic clove or 1 tsp jarred, minced garlic
1 tablespoon olive oil
¼ teaspoon smoked paprika or regular paprika
½ teaspoon kosher salt
1 lemon wedge, optional
Directions
1. Wash hands with soap and water.
2. Drain and rinse the chickpeas. Mince the garlic.
3. In a large skillet, heat the olive oil over medium heat. Add the garlic and sauté for 1 minute until fragrant but before it browns.
4. Add the chickpeas, smoked paprika, salt, and several grinds of black pepper. Cook 2 minutes until warmed through. Serve immediately. Keep leftovers refrigerated for 2 to 3 days. Makes 2-3 servings.
Notes: Leftovers store up to 3 days refrigerated, and keep their flavor and texture well. You can make them up to 2 days in advance, but I would suggest eating them as close to the time of cooking as possible.