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Milk Street Recipe

Chard and Sausage with Crispy Spiced Chickpeas

30 minutes

This one-pot meal was inspired by a recipe in “Autentico” by Rolando Beramendi, who, in turn, borrowed the recipe from Trattoria Cammillo in Florence, Italy. We particularly liked the color that rainbow chard brought to the dish, but any variety works. To separate the leaves from the stems, cut along each side of the center vein.

  • 15½

    ounce can chickpeas, rinsed, drained and patted dry

  • 2

    tablespoons cornstarch 

  1. 01
    In a medium bowl, sprinkle the chickpeas with the cornstarch, then toss to coat. Transfer to a mesh strainer and shake to remove excess cornstarch.

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