Ive been making this recipe since my broke days as an intern.
Now I feed it to my family of four.
Simply Recipes / Molly Adams
While grocery prices continue to climb, every day my family demands three meals.
Simply Recipes / Molly Adams
Moments after unpacking my latest grocery haul, it feels like my fridge and cupboards immediately look bare.
Everyone warned me that my kids will eat me out of house and home.
While I love perusing the grocery store, its not something I want to do every day.
Simply Recipes / Molly Adams
the ingredients add up to less than $15.
It has for all the years Ive been making it.
Its also full of plant-based protein, which I love for my family.
Simply Recipes / Molly Adams.
No wonder I make it at least once a week.
Zest one lemon and then juice it over the chickpeas.
Season it with about 1/2 teaspoon salt and black pepper, and stir well.
Cover the dish tightly with foil and bake it in a 375F oven for about 30 minutes.
The next day, I like to eat it cold from the fridge over greens.
Simple Tip!
Dont toss the brine; use it to marinate chicken.
Alternatively, add the brine to a vinaigrette for a savory punch.
