Ingredients
Amount
Spanish extra-virgin olive oil
3 Tbsp.
Shallots, peeled and diced
2 ea.
Salt
as needed
Ground black pepper
as needed
Garlic cloves, peeled and diced
2 ea.
Red pepper flakes
1/2 tsp.
Cumin
1/2 tsp.
Chickpeas, canned, rinsed in cold water
4 Tbsp.
Water
2 Tbsp.
Parsley, finely chopped
2 Tbsp.