Was thinking about Bittman’s pan-fried chickpeas but wanted a little more like a salad. So I sauted chickpeas with minced shallots, 1 dried chile arbol, diced walnuts, baby spinach, and a can of those Wild Planet sardines I mentioned a few weeks ago and was surprised to find at the local co-op. Deglazed with red wine vinegar and chicken stock for a bit of a pan sauce. Not pictured but recommend garnishing with a few of the diced, uncooked shallots.
2 Notes. Permalink. Saturday, February 27th 2010 , at 9:50 PM (∞).
