Baked Rosemary Chickpeas - Dan Buettner

Name: Baked Rosemary Chickpeas - Dan Buettner
Ingredients: 1 pound dried chickpeas soaked in water and salt overnight with skins on (or four 15-ounce cans, drained); 1 bulb garlic, core removed; 1⁄2 cup fresh rosemary leaves, stems removed; 5 small red onions, thinly sliced; 3 tablespoons extra-virgin olive oil, plus more for serving; 1⁄4 cup grape syrup*; Juice of 2 lemons, plus zest; Salt and pepper (optional)

danbuettner.com

Low in fat and packed with fiber and protein, beans and pulses (a term for edible legumes including lentils and chickpeas) are the cornerstone of every blue zones diet in the world. Historically,...

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Ingredients

1 pound dried chickpeas soaked in water and salt overnight with skins on (or four 15-ounce cans, drained)
1 bulb garlic, core removed
1⁄2 cup fresh rosemary leaves, stems removed
5 small red onions, thinly sliced
3 tablespoons extra-virgin olive oil, plus more for serving
1⁄4 cup grape syrup*
Juice of 2 lemons, plus zest
Salt and pepper (optional)