2 cloves garlic, chopped

30 ml (2 tbsp) olive oil

4 green onions, chopped

1 can 796 ml (28 oz) chickpeas, rinsed and drained

250 ml (1 cup) chicken broth

45 ml (3 tbsp) chopped fresh basil

Salt and pepper

In a skillet over medium heat, soften the garlic in the oil. Add the green onions and cook for about 2 minutes.

Add the chickpeas and broth. Reduce the heat and simmer for about 15 minutes or until the broth has evaporated. Add the basil. Season with salt and pepper.

Serve with the Seared Pork Chops with Rosemary.

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