Herbed Chickpeas

This recipe comes from Alison Roman in Bon Appetit. This is a winner. It's easy and flavorful and versatile. I like to add a handful of cherry or grape tomatoes and let them cook down with the beans.

SERVINGS: MAKES ABOUT 3 CUPS

Ingredients

2 15.5-ounce cans chickpeas, rinsed, patted dry
4 garlic cloves, crushed
⅓ cup olive oil
Kosher salt, freshly ground pepper
2½ cups chopped mixed tender herbs (such as parsley, cilantro, chives, and/or basil)

Preparation

Place chickpeas in a large skillet or Dutch oven and add garlic and oil; season with salt and pepper. Cook over medium heat, stirring occasionally, until chickpeas are crisped and some have split open (these will be the most delicious ones), 10–15 minutes. Remove from heat; stir in herbs.