Ingredients:

  • 2 cans (15 oz each) Garbanzo beans, drained (reserve 1/2 cup canning liquid)
  • 1/2 cup reserved canning liquid (aquafaba)
  • 1 cup vegetable stock
  • 1/4 cup extra virgin olive oil
  • 4 large garlic cloves, smashed and peeled
  • 2 sprigs fresh rosemary
  • 1/2 tsp red pepper flakes
  • 1 tsp sea salt
  • 1/2 tsp freshly cracked black pepper
  • 1 tbsp fresh lemon juice
  • 1/4 cup fresh flat-leaf parsley, chopped

Instructions:

  1. Place the extra virgin olive oil in a cold heavy-bottomed saucepan or Dutch oven. Add the smashed garlic cloves and whole rosemary sprigs.
  2. Turn the heat to medium-low. Allow the garlic to gently sizzle until it turns a pale golden hue and the rosemary becomes fragrant, approximately 3–4 minutes. This infuses the lipid-soluble aromatics into the fat.
  3. Add the drained chickpeas, the 1/2 cup of reserved canning liquid, and the vegetable stock to the pot. Increase heat to medium and bring to a simmer.
  4. Once simmering, use a wooden spoon to smash a small portion (about 10%) of the chickpeas against the side of the pot. This releases natural starches to create a creamy emulsion.
  5. Continue to simmer for 10-12 minutes until the liquid reduces into a silky sauce that coats the beans.
  6. Remove the rosemary sprigs. Stir in the fresh lemon juice, red pepper flakes, and parsley. Season with sea salt and black pepper to taste. Serve warm.