Garlic and Oil Chickpeas

 This might be the quickest meal I can make. We make this at least once a week.

Adapted from Ready, Set, Cook

2 cans chickpeas, drained and rinsed
1/2 cup olive oil
6 cloves of garlic, smashed and peeled
1 large shallot, halved and thinly sliced
3-4 sprigs fresh thyme or oregano, or 1/2 tsp dried
1 tsp kosher salt
Freshly ground black pepper

1. Line a rimmed baking sheet with paper towels. Spread the chickpeas over it and shake them around to dry them off.

2. Combine the chickpeas, olive oil, garlic, shallot, herbs, salt, and several grinds of black pepper in a large skillet. Turn the heat to medium-high and cook, stirring occasionally, until the chickpeas are golden and beginning to blister, 10 to 15 minutes.

For serving, you can stir in a handful or two of baby spinach and top it with some sliced avocado. Sometimes I use kale. Sometimes I eat it with a dollop of good yogurt and sprinkle it with Aleppo pepper. Or cottage cheese. Or with roasted cauliflower. Lots of options.