lacuisine: Recipe found at Tapwaterjackson“CHICKPEAS are often cooked with spinach, from India to the New World. But in southern Spain, they are mostly made with chorizo. Combine these ideas, and you have a rich, deep, full-flavored stew perfect for a fast dinner on a cold night. The texture of the dish is heightened by drying the cooked chickpeas between paper towels, then shallow-frying them in olive oil. Instead of being mealy, they become crunchy-mealy — a change most people, I think, will like.” - The NY Times Fried Chickpeas with ChorizoFollow the link for recipe.Thanks to Tapwater Jackson & The NYTimes

lacuisine:

Recipe found at Tapwaterjackson

“CHICKPEAS are often cooked with spinach, from India to the New World. But in southern Spain, they are mostly made with chorizo. Combine these ideas, and you have a rich, deep, full-flavored stew perfect for a fast dinner on a cold night. The texture of the dish is heightened by drying the cooked chickpeas between paper towels, then shallow-frying them in olive oil. Instead of being mealy, they become crunchy-mealy — a change most people, I think, will like.” - The NY Times

Fried Chickpeas with Chorizo

Follow the link for recipe.

Thanks to Tapwater Jackson & The NYTimes