Think of this as a base to play around with. For me it’s perfect as
is, but if you don’t have almonds, most other nuts would work. Or
you could leave them out all together and serve the chickpeas with
a sprinkling of finely grated parmesan instead.
If you were in the mood for some greenery, a handful of salad leaves
tossed through at the end wouldn’t go astray. Neither would a nice
little side salad, but it is completely satisfying on it’s own.
1 clove garlic, peeled & finely sliced
1 sprig rosemary, leaves picked
pinch dried chilli flakes, optional
small handful whole almonds, almonds
1 can chickpeas, (400g / 14oz) drained
Heat a medium frying pan over a medium high heat. Add
2 tablespoon olive oil. When the oil is hot add garlic, rosemary,
chilli and almonds (if using) and stir fry or a minute or so, until
the garlic is just starting to brown.
Toss through drained chickpeas and continue to stir fry until
chickpeas are warm and golden. Season.
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