Garlicky Chard & Sausage w/ Chickpeas

Great

% Daily Values based on a 2,000 calorie diet

Step 1

■ 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.

Step 2

■ In a large Dutch oven over medium-high, heat 1⁄4 cup of oil until shimmering. Add the chickpeas and cook, stirring, until golden and crisp, about 5 minutes. Transfer to a plate and toss with the coriander, 1⁄2 teaspoon salt and 1⁄4 teaspoon pepper. Set aside.

Step 3

■ Return the Dutch oven to medium-high, add the remaining 1⁄4 cup oil and heat until shimmering. Add the sausage and cook, stirring and breaking it into bite-size pieces, until evenly browned all over, 3 to 4 minutes. Add the garlic, chard stems, sugar and fennel. Cook, stirring often, until the garlic is golden, about 3 minutes. Stir in the chard leaves, and 1⁄4 teaspoon pepper. Cover, reduce to medium and cook until the leaves are just wilted, 1 to

Step 4

2 minutes. Stir in the peperoncini and brine.

Step 5

■ Remove from the heat. Taste and season with salt and pepper. Transfer to a serving platter, top with the fried chickpeas and drizzle with additional oil.

Step 6

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.