1 head of garlic, papery outside husks removed
2 15-oz. cans chickpeas, drained
1 Tbsp. chopped fresh basil
2 Tbsp. balsamic vinegar
3 medium tomatoes, cut into 1/2″ dice
1 tsp. ground cumin
1 tsp salt
1/2 tsp. pepper

Preheat oven to 425. Slice 1/4″ off top of head of garlic. Wrap garlic
in foil. In small baking dish, roast garlic until it turns buttery soft,
30 to 40 mins. Let stand 10 mins. to cool.

Meanwhile, in serving bowl, mix chickpeas with basil and vinegar.
Set aside. When garlic is cool enough to handle, squeeze out each clove into
bean mixture. Stir well to coat beans. Toss with diced tomatoes. Season
with cumin, salt, and pepper. Serve at room temperature.

Source: 365 Ways to Cook Vegetarian, Harper Collins, 1994

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