Braised Chickpeas with Tomatoes and Garlic

Drain and rinse the chickpeas thoroughly under cold water and pat them dry with a clean kitchen towel.

Heat the olive oil in a large skillet over medium heat and add the thinly sliced garlic, cooking for 1 minute until fragrant but not browned.

Stir in the red pepper flakes and the crushed tomatoes, allowing the mixture to simmer for 5 minutes until it thickens slightly.

Add the chickpeas to the skillet and season with the salt and black pepper.

Simmer the mixture for an additional 7 minutes, stirring occasionally, until the chickpeas are heated through and coated in a glossy sauce.

Remove from heat and fold in the chopped fresh parsley before serving warm.