Ingredients:

  • 2 cans (15 oz each) Garbanzo beans, rinsed and dried thoroughly
  • 3 tbsp extra virgin olive oil
  • 1 tbsp unsalted butter
  • 4 cloves garlic, finely minced
  • 1/2 tsp kosher salt
  • 1/4 tsp freshly cracked black pepper
  • 1/4 cup fresh Italian flat-leaf parsley, chopped
  • 1 tsp fresh thyme leaves
  • 1/2 fresh lemon, juiced
  • 1/8 tsp red pepper flakes (optional)

Instructions:

  1. Drain the canned garbanzo beans into a colander and rinse under cold water until the foam disappears. Spread them onto a clean kitchen towel and pat firmly until completely dry.
  2. Heat the olive oil and butter in a large heavy-bottomed skillet over medium-high heat. Once the butter stops foaming, add the dried beans in a single layer.
  3. Let the beans sit undisturbed for 5-6 minutes until the bottoms are golden and skins blister. Shake the pan occasionally.
  4. Reduce heat to medium-low. Add the minced garlic and optional red pepper flakes. Stir constantly for 1-2 minutes until the garlic is translucent and fragrant.
  5. Remove the pan from heat. Toss with fresh parsley, thyme, salt, pepper, and fresh lemon juice to bloom the herbs and serve immediately.