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An oldie but a goodie for a quick, easy and satisfying one-pan meal: crispy chickpeas, sautéed greens (kale + dandelion + turnip), fried egg, olive + chili oils.
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In a big cast iron pan a can of drained and patted dry chickpeas in some olive oil (or duck fat) on medium until crispy-ish, about 10 or so minutes. Check occasionally. Towards the end of cooking, throw in some chili pepper flakes and crushed garlic. Transfer to plate and season with sea salt.
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Crank the heat a bit higher, add a generous amount of oil/duck fat, toss in a few handfuls of chopped greens, add garlic, salt, sauté until greens are just wilted, about 2 mins. Transfer to the plate with chickpeas.
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Add a bit more oil, fry an egg until whites are set. Serve on top of chickpeas + greens, drizzle with olive oil, add a generous dollop of chili oil + sediments. Enjoy!
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#f52beans
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