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Chard and Sausage with Crispy Spiced Chickpeas

Chard and Sausage with Crispy Spiced Chickpeas

By Courtney HillOctober 8, 2018

  • Makes
    4 servings
  • Cook Time
    30 minutes
  • Rating

This one-pot meal was inspired by a recipe in “Autentico” by Rolando Beramendi, who, in turn, borrowed the recipe from Trattoria Cammillo in Florence, Italy. We particularly liked the color that rainbow chard brought to the dish, but any variety works. To separate the leaves from the stems, cut along each side of the center vein.

Tip

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.

Ingredients
  • 15 ½

    ounce can chickpeas, rinsed, drained and patted dry

  • 2

    tablespoons cornstarch

  • ½

    cup extra-virgin olive oil, divided, plus more to serve

  • 1 ½

    teaspoons ground coriander

  • Kosher salt and ground black pepper

  • 12

    ounces sweet Italian sausage, casings removed

  • 6

    medium garlic cloves, thinly sliced

  • 2

    bunches rainbow chard, stems sliced ½-inch-thick and leaves torn into rough 3-inch pieces, reserved separately

  • 2

    teaspoons packed light brown sugar

  • 1 ½

    teaspoons fennel seeds

  • ½

    cup drained peperoncini, stemmed, seeded and sliced into thin rings, plus 1 teaspoon brine

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 ¼ 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 teaspoon salt and ¼ teaspoon pepper. Set aside.

Step 3

Return the Dutch oven to medium-high, add the remaining ¼ 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, 1½ teaspoons salt and ¼ teaspoon pepper.

Cover, reduce to medium and cook until the leaves are just wilted, 1 to 2 minutes. Stir in the peperoncini and brine.

Step 4

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.