Chard and Sausage with Crispy Spiced Chickpeas | Christopher Kimball’s Milk Street

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Milk Street Recipe

Chard and Sausage with Crispy Spiced Chickpeas

30 minutes

Chard and Sausage with Crispy Spiced Chickpeas

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.

4

Servings

Tip

Don't coat the chickpeas with cornstarch without first drying them thoroughly with paper towels. Excess moisture will cause the oil to splatter and prevent the chickpeas from crisping.

30 minutes

Ingredients

  • 15½

    ounce can chickpeas, rinsed, drained and patted dry

  • 2

    tablespoons cornstarch

Directions

  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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