Tuesday 19 December 2017

Asparagus Crunch

I love both the asparagus and the fried chickpeas in this recipe.  A great side or a whole meal depending on your preference.

Pour 2 tbsp olive oil into a skillet (I like cast iron best) and heat over medium high heat.  Add 1 can (398 ml) chickpeas, rinsed and drained.  Cook, in a single layer, stirring occasionally until golden and crispy, about 15 minutes.  Using a slotted spoon, remove chickpeas to a paper towel lined plate.  Pat with paper towels.  Turn warm chickpeas into a bowl.  Sprinkle with freshly ground pepper.  Coarsely chop one carrot.  Thinly slice 1 large or two small radishes.  Arrange 1 serving of blanched asparagus over a serving platter.  Squeeze a wedge of lemon overtop.  Scatter with sliced radishes and fried chickpeas.  Sprinkle with carrot.

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