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Lemon Risotto with Herb Roasted Chickpeas
Ingredients
  • subheading: For the chickpeas:
  • 1 14 oz can chickpeas, drained and rinsed
  • 1 tbsp olive oil
  • ¼ cup chopped fresh herbs (oregano, rosemary and/or thyme)
  • Flaky sea salt (optional)
  • subheading: For the risotto:
  • 2 tbsp olive oil
  • 1 small yellow onion, chopped
  • 2 garlic cloves, minced
  • 2 tbsp lemon zest
  • 1 ½ cups Arborio rice
  • ½ cup dry white wine
  • 4 cups vegetable or chicken stock
  • ½ cup grated Parmesan (optional)
  • 2 tsp sugar or honey
  • Juice from 1 lemon
  • Freshly ground black pepper
Note: Ingredients may have been altered from the original.
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