LUCY BURDETTE: Did you know that sautéed or roasted chickpeas are back in vogue? I figured this out when I saw a recipe in Bon Appétit and another on a site I've been cruising called Blue zones, which is about the places in the world where people live the longest and happiest. Of course researchers are very interested in what they eat (and don't eat.)
John was surprised to see this as his supper, but after he got over the shock, we quite enjoyed it as a light meal on the way out to the movies. And another bonus: you can feel very good about what you've eaten! (Maybe even slip in a little bowl of ice cream later...)
One 15 ounce can of low-sodium chickpeas
1 to 2 tablespoons olive oil and a pat of butter if you like
Two crushed cloves fresh garlic
Several dashes spices--this can be cumin or cayenne or chili pepper or turmeric; I used Penzey's Arizona Dreaming
Quarter cup chopped herbs of your choice (we used basil and dill)
Several generous handfuls fresh kale
Rinse the chickpeas well. Sauté them in olive oil and butter with the crushed garlic and spices, 10 to 15 minutes until they begin to brown. Don't go too long or they'll get dry. Mix in the fresh herbs and set aside.
Sauté the kale quickly until it just wilts. In another pan, cook the eggs to your liking, ours were over medium.
Assemble the dinner: mix chickpeas and kale on the plate and arrange the fried egg to the side of the greens. That's it! Dinner is served and then off to the movies...
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