Ingredients
1 can chickpeas, drained
3 tablespoons olive oil
1 tablespoon sweet paprika
juice of 1/2 lemon
1/2 teaspoon salt
Directions
1) Mix ingredients together in small pot over medium heat.
*Serve as a side dish or over rice.
*Recipe by Shelley Neese, vice president of The Jerusalem Connection. Click here for her articles and videos.