Chard and Sausage with Crispy Spiced Chickpeas

• servings: 4 servings
• total time: 30 minutes

Ingredients

15 1/2 ounce can chickpeas, rinsed, drained and patted dry

2 tablespoons cornstarch

1/2 cup extra-virgin olive oil, divided, plus more to serve

1 1/2 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 1/2 teaspoons fennel seeds

1/2 cup drained peperoncini, stemmed, seeded and sliced into thin rings, plus 1 teaspoon brine

Directions

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.

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.

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.

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.