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Wok eggs, fried rice and hot Dry Noodles.
Milk Street Recipe
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
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