Ingredients
- 2 tbsp Cento Imported Extra Virgin Olive Oil
- 2 cans Cento Chick Peas (15.5 oz), drained & rinsed
- 1 cup Cento Imported Pitted Castelvetrano Olives, roughly chopped
- 2 tbsp Cento Imported Pitted Castelvetrano Olives, brine
- 2 cloves Garlic, minced
- 1 tbsp Fresh Rosemary, finely chopped
- 1 Lemon, zest & juice
- 2 tbsp Gin
- 1/2 cup Heavy Cream
Directions
In a large skillet, heat olive oil over medium heat. Add garlic and cook until fragrant, about 1 minute. Add olives, lemon zest, lemon juice, olive brine, and rosemary, stirring to combine. Deglaze the pan with the gin, letting it bubble for 1â-2 minutes so the alcohol cooks off. Reduce heat to low and stir in chickpeas and heavy cream, simmering for 10â-12 minutes until the sauce slightly thickens and coats the chickpeas. Serves 4.
