Join! 12 weeks for $1

Milk Street Recipe

Chard and Sausage with Crispy Spiced Chickpeas

30 minutes

Made This Recipe? Write a Review.
Thank you for submitting your review! A member of our team is confirming the review meets our site's Community Guidelines. It will be posted on the site shortly.

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.
Reviews
Deirdre C.

A great way to use chard! It became excessively salty with the salt on the chick peas and the peperoncini with brine. I will cut back on all added salt and omit the peperoncini completely next time.

Anne W.

The pepperoncini was a really nice addition with the sugar. I didn't have too much chard left so I used with cabbage and ong choy since I had leftovers. I used the amount of salt called for, except I didn't salt the chickpeas because I decided to try it first. I wonder if it would help to balance the salt if the recipe listed the amount of chopped chard in cups rather than bunches since that can be arbitrary.

Tricia S.

Is there a good substitute for peperoncini ? I have all the other ingredients, but no peperoncini on hand and don’t want to make a trip == I live in the hinterlands. I have various pickles, peppers (sweet and hot), pimentos, and vinegars.

Lynn C.

Hi Tricia -

The pepperoncini is there to add some tartness and heat so a combination of jalapeño and pickle brine *might* do the trick. Or, if you're willing to put in an extra 10 minutes of work and an hour or so in the fridge, you could quick pickle some jalapeños. Good luck!

Best,
The Milk Street Team

Sarah T.

Turned out too salty, but absolutely delicious. I will make this again (soon!) with less salt.

Brian M.

Good recipe...better with some tweaks.

Made last night - enjoyed it very much, but next time I'd cut back on the salt by a third -- it was REALLY salty in certain bites. And I think to make it a bit more balanced a meal for my palate, I'd double (at least) the chard. This afternoon for lunch I sauteed some more chard I had in the fridge and used that as a base for the last serving...it really hit the spot.

David W.

I loved this dish. I did not add the sugar. i added some tomato and loved it. also made it with kale and arugula. bet it would be good with olives or capers too.

Athena P.

I'm rather desperate for a substitute for fennel seed, realizing nothing that will taste exactly like it. The fennel in Italian sausage is the maximum my family will endure as none of us care for the flavor of fennel/anise/licorice. For some recipes I use caraway seed, though that changes the flavor profile a lot of course. Anyone have any ideas? To make this an even swap, if it's useful for you, I substitute mint for cilantro as a finishing herb for family who can't tolerate the flavor of cilantro - it's only polite as apparently these flavor tolerances are genetic in origin. Thanks all, happy cookery!!

Lynn C.

Hi Athena -

Our recommendation for a substitute will be somewhat recipe-specific. In this particular recipe we would probably recommend cumin seeds. Depending on the other flavors in the dish, you could also try dill seed, tarragon, or, as you mentioned, caraway.

Best,
The Milk Street Team

Athena P.

Thank you for your comment! Your comment is currently under moderation and will appear shortly.

Athena P.

Thank you for your comment! Your comment is currently under moderation and will appear shortly.

Jennifer J.

I got rainbow chard from my CSA this week and have never cooked it before. I threw this together in a few minutes and my husband and I both loved it. My only mistake was that even though I thought I thoroughly blotted my chickpeas, too much cornstarch stuck to them and it was hard to get them crispy. I need to dry them even more next time before I start.

Also, I saw a lot of people commenting on the salt. One of the key things I have found for all Milk Street Recipes is that they always use Diamond Crystal Salt (I saw this in the "pantry" section at the front of my cookbook). That brand of salt isn't sold near me, but I ordered it online and it makes all the difference. The crystals are huge and now I can add the salt they recommend to each recipe without anything getting too salty.

David W.

I added onions and cherry tomatoes - nice addition. also added some kale. and garnished w fresh basil and parm. love this dish. it's a weekly do over.

Mel S.

Very good! Used kale instead of chard and was happy with that.


Pardon the interruption

You need to be a Milk Street Digital Member to see the full recipe

JOIN MILK STREET DIGITAL & PRINT
12 WEEKS FOR JUST $1

and get access to all of our recipes and articles online, as well as in print.

GET DIGITAL & PRINT
How we use your email.

Your email address is required to identify your subscription. We will use it for customer service as well as other communications from Milk Street. We will not share, or rent your email address.