Aglio E Olio Chickpeas

4.8
11
Notes
20 mins cook
5 ingredients. 20 minutes. A fresh, protein-packed dish.
Ben Lebus

Ben Lebus

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Aglio E Olio Chickpeas Recipe
Serves
4
Garlic
Cooked Chickpeas
Olive Oil
Chilli Flakes
Parsley
Lemon

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    Notes
    (8)

    J
    Josi T.
    8 days ago
    (edited)
    I added a Aglio e olio spice and it was delicious. I did not blend them because i really enjoyed them that way
    L
    Louise H.
    2 months ago
    Delicious. So easy, little ingredients and very flavourful. I had it with a couple of sausages as they needed eating and I sprinkle of pecorino and it was gorgeous. Filling but light, will be a definite go to during the summer months aswell
    I
    Isobel K.
    4 months ago
    Easy to make and delicious. I cook this all the time, goes well with pretty much anything like fish or veggies
    D
    Drew B.
    4 months ago
    (edited)
    I just made this and the sauce didn’t even come close to forming. Any tips?
    Mob
    Mob
    4 months ago
    ·
    Admin
    Hi Drew, thanks for the feedback! If the sauce isn't thickening, blend a few tbsp of the chickpeas with a splash of water and return into the dish until thickened. We've added this tip to the recipe too (step 5).
    A
    Ashley V.
    4 months ago
    Anyone tried freezing this for a batch cook?
    Mob
    Mob
    4 months ago
    ·
    Admin
    Hi Ashley, this would freeze well!
    A
    Andy G.
    6 months ago
    Delicious - as others have said it takes AGES for the chickpea water to boil down!!
    A
    Ally W.
    5 months ago
    How long is ages? Like half an hour? Thank you 🙂
    K
    K K.
    7 months ago
    This has become a staple in our household, really easy and delicious
    G
    Gabby O.
    8 months ago
    (edited)
    Really good, I had bought parmesan to put on top in case it was too bland, but really didn't need it. The bean water takes a whiiiiile to cook down, I got impatient and just made a cornstarch slurry. Overall, surprisingly good and really simple, would 100% recommend.

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