Pan Fried Garbanzos

by hardlikearmour

Hardlikearmour's fried chickpeas are a lively version of an adored snack. The salty olives, tart lemon juice, and bitter arugula solidify the Mediterranean vibe, and the creamy chickpeas are the perfect foil for these assertive flavors. Note: Be sure to dry the chickpeas thoroughly -- consider letting them hang out on a towel for at least 30 minutes, then prepare the other ingredients.

This is a variation on a Mark Bittman recipe from the NY Times. I used olives and lemon in place of chorizo and sherry. I think the slightly sweet earthiness of the garbanzos pairs nicely with the salty olive and bright lemon and arugula flavors.

Serves 2 (or 1 if you're hungry!)

1/4 cup olive oil, divided
1 15.5 oz can garbanzo beans, rinsed and dried well with paper towels (the drier the better)
black pepper
15 to 20 oil cured, salty black olives, coarsely chopped
5 oz container baby arugula or baby spinach
1 tablespoon water
2 tablespoons freshly squeezed lemon juice
2 to 3 teaspoons lemon zest
1/4 teaspoon crushed red pepper
salt

Heat 3 tablespoons oil in a 12-inch saute pan over medium-high. Once the oil is shimmering add garbanzo beans, and season with black pepper. Reduce heat to medium-low.

Sauté garbanzo beans shaking the pan occasionally, until they begin to brown, about 10 minutes. Add the olives. Continue cooking for another 5 to 8 minutes or until garbanzos are crisp. (They won't be crunchy, but they will almost pop when you bite them.) Pour garbanzos and olives into bowl or rimmed plate and set aside.

Add 1 tablespoon oil to the pan, and heat over medium heat. Once the oil is hot add the arugula, water, lemon juice, lemon zest, crushed red pepper, and season to taste with salt and black pepper. Stir arugula occasionally until soft and liquid has evaporated. Add garbanzos and olives back to pan and toss to combine. Serve warm.