the important and the not-so-important, horribly conflated.

Fried Chickpeas & Spinach

In foodstuffs on May 23, 2010 at 6:40 pm

My (and now Your) new addiction:

1) Drain and rinse a can of chickpeas, popping off each funky exoskeleton and placing the ‘peas on a paper towel to dry for 1-2 hrs.

2) Add a few glugs of olive oil to a 12 inch pan and warm the oil until it thins into a glassy film on the pan. Drop in and spread out the ‘peas. Toss ample amountsĀ fresh-ground pepper and coarse sea salt over the little guys.

3) You can wait 5 minutes between gentle shakes of the pan–you want the ‘peas to crisp on each side to a deep honey color. While waiting, wash, de-stem, and steam multiple fistfuls of fresh spinach. Drain off excess liquid through a colander.

4) After cooking the chickpeas for 15 minutes, stir in the spinach. That’s it! LESS THAN FIVE INGREDIENTS, PEOPLE! No excuses—try it.


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