FOOD FIX: CRISP CHICKY PEAS
Love chickpeas: One of my favorite legumes, with their romantic, heart-like shape, mild taste and meaty texture. Here's a quick way to enjoy them on a weeknight, by lightly pan frying them and finishing off in the oven. Quick and delicious. Pair with a salad (or something heavier) and you have a meal in minutes.
2 cans chickpeas (15.5oz), drained
extra virgin olive oil
3 peeled and sliced garlic cloves
salt and pepper
pinch of sage (dried ... but chopped fresh is better!)
fresh or dried oregano
couple tablespoons of white wine
paprika (sweet or hot, Spanish or Hungarian), to taste
Preheat oven to 450 F. In a cast iron or other heavy pan, heat the olive oil. Add the chickpeas and cook over medium heat for about 8 minutes, tossing them occasionally and ensuring that the skins get a bit of a crisp, golden color. Add some a little more olive oil to coat pan and toss in your garlic and seasonings. Allow garlic to become fragrant--but not golden or browned--about a couple of minutes. Add the white wine and move your pan into the oven. Roast your chickpeas for about 7 minutes. Remove and sprinkle some paprika, using a wooden spoon to evenly distribute. Feel free to add any other diced, fresh herb such as tarragon, thyme, or basil. Enjoy.