INGREDIENTS
2 15 ounce cans
chickpeas, drained
2
medium onions, thinly sliced
2/3 cup
extra virgin olive oil
2
preserved lemons, flesh removed, peels rinsed & finely diced
3
sprigs fresh rosemary, broken into 2 inch sections
1/2 tsp
red chili flakes
1/2 tsp
salt