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 1âu20acu201c2 minutes so the alcohol cooks off. Reduce heat to low and stir in chickpeas and heavy cream, simmering for 10âu20acu201c12 minutes until the sauce slightly thickens and coats the chickpeas. Serves 4.
