I love these crispy chickpeas, and I quite often just eat them on their own. They are satisfyingly crunchy, like chickpea popcorn. When I am feeling just slightly less lazy, I turn them into a proper supper: super fresh with lots of mint and lemon, rich and satisfying from goat cheese and bacon, and that nice smug-inducing healthiness from green pea shoots. This dinner has it all and it comes together fast too.
three peas dinner:
adapted from Bon Appetit
- 6 rashers bacon
- 1 can chickpeas
- 2 tbs grapeseed oil
- 1 cup pea shoots
- ½ tsp garlic powder
- ½ tsp flaky salt
- pinch cumin & paprika
- 2 cups peas, fresh if possible but frozen is great too
- ½ cup mint leaves roughly torn
- olive oil and lemon juice for drizzling
Bake the bacon on a cookie sheet at 375 until crispy. Crumble and set aside.
Drain chickpeas and let dry as much as you can. Heat grapeseed oil in a large frying pan over medium high heat. Stirring frequently, fry chickpeas until they are crispy and golden brown, about 8-10 minutes. Toss chickpeas with salt, garlic, cumin and paprika.
While chickpeas fry, bring water to boil in a small pan. Blanch peas briefly in boiling water until just tender. Drain and set aside.
Smear a generous dollop of goat cheese cream onto each plate and top with pea shoots, chickpeas, peas, mint and bacon crumbles. Squeeze lemon and a few drops of olive oil over top of everything.
preserved lemon and goat cheese cream:
Adapted from A new way to dinner
- ⅓ cup creme fraiche
- four ounces goat cheese
- 2 tbs reserved lemon, roughly chopped
- large pinch chili flakes
Combine all ingredients in a food processor and blitz until smooth.