I have made these chickpeas with such enthusiasm for so long that I should have shared them with you long before. You know how much I love candied chickpeas, but this savory version is even easier to make. I frequently sprinkle them on top of loose and saucy dishes, and we sometimes eat them as a regular side dish. They are crispy and satisfying, delicious, nearly effortless to prepare, and kind of addicting. And if you have any leftovers, they also … Continue reading
I just discovered the pure joy that are French panisses, and I must share that joy with you. Panisses are crispy on the outside, warm and soft on the inside, and made almost entirely of chickpea flour (hello, protein). The consistency is wonderfully reminiscent of a french fry, and the flavor is mild and chickpea-like. I’ve fried my panisses and baked them, eaten them as a snack and as part of a main course (braised chicken). They’re even fun to … Continue reading
This recipe makes my favorite brussels sprouts of all time! Around the time of the great apple haul of 2013, I dined at Zentan and ate the best brussels sprouts I had ever encountered. The brussels sprouts were peeled down into their individual leaves, likely flash fried, and served bejeweled with thin slices of spicy red peppers. They were so incredible that we placed a second order for them and noticed other tables doing the same. I HAD to recreate … Continue reading