Fried Chickpeas with Sage and Ham

We love chickpeas. We really, really do. And I'm talking the canned stuff too. Nobody has time to soak a bunch of peas overnight. Whenever I do, I forget about the stupid things and by the time I remember them they look like they would be better suited for Alexander Fleming's petri dish. So canned it is! I love fried chickpeas especially. This recipe is very simple and can be done on a weeknight easily. Feel free to substitute pancetta or prosciutto for the ham if you want. Or leave the ham out altogether for a vegetarian meal.

Fried Chickpeas with Sage and Ham

2 cans chickpeas
1/2 cup ham chunks
4 fresh sage leaves (roughly chopped)
sm. red onion (chopped)
olive oil
salt
pepper
fresh parsley
red wine vinegar
lemon juice


Drain the chickpeas and give them a quick rinse in a colander. Then pat them dry on paper towels. In a medium sautee pan, heat 2 tblspns of olive oil on med. high. Add chickpeas. Let them sit in the pan for a while before stirring so that they get nice and brown. Be careful as the oil may splatter a little - use a splatter guard. Then stir them around so that you get as much of the other side brown as you can. Move the peas to the sides and add the ham chunks to the center. When one side of the ham is brown, add the chopped red onion and the sage. Don't be afraid to let this cook a while. You are trying to fry it! Give it a stir every so often. When the sage is nice and crisp, you are done. Right at the end of the cooking, add the parsley and cook 30 secs. more to release the oils. Add a splash of red wine vinegar and a little lemon juice (start with a little juice and add more depending on your taste). Salt and pepper. Stir and serve.

I cooked this recipe on the grill outside with some yummy grilled pizza!