A hugely flavorful rustic dish from the shores of Greece. Based on the recipe Baked Rosemary Chickpeas from The Blue Zones Cookbook.
4, 15 oz cans of chickpeas, drained and rinsed
1/2 bulb garlic, core removed, you can leave the skins on and the cloves attached then squeeze the baked garlic out of its skin when baked.
1 large sprig of fresh rosemary
1 red onion, peeled and finely diced
1 cup canned crushed tomatoes (optional)
2 tablespoons vegetable stock
1/4 cup maple syrup
Juice and zest of 2 lemons
Kosher salt and freshly ground black pepper to taste
Keywords: Mediterranean, chickpeas