Growing up in a Mediterranean home, we often enjoyed vegan or vegetarian dinners without necessarily identifying with those labels. The Mediterranean diet is all about balance and celebrating vegetables and grains with a variety of spices. This humble dish is often my go-to when I’m at home and have had a few rich meals during the week. It’s also perfect for when the fridge is running low – a true pantry gem.
Ingredients:
- 1 can of chickpeas with the liquid
- 1 garlic clove, minced
- Juice of 1 large lemon
- 4 tablespoons of olive oil, plus more for drizzling if needed
- 2 teaspoons of cumin
- 1 teaspoon of Aleppo pepper
- Salt to taste
- ½ cup of freshly chopped parsley for garnish
Instructions:
- In a small pan, add the chickpeas with their liquid and cook until warm and tender.
- Use a mortar and pestle to mash the garlic into a creamy consistency.
- Transfer the warm chickpeas with their liquid into a bowl, then add all the other ingredients. Mix well and serve with warm pita.
