By Friday night, I usually have to get creative when it comes to feeding myself. I venture into the pantry trying my best to use up ingredients that have been sitting in the fridge all week. This past Friday was no exception.
I ended up falling back on a recent favorite quick meal which I have yet to have the chance to write about: pasta with garlic, bacon, and fried chickpeas.
Fried, whole, chickpeas (garbanzo beans, whatever) are a recent discovery of mine that I made on a whim a few weeks ago while search for some accompaniments to pasta. I didn't much care for the texture or flavor of the bean straight out of the can, so I figured I should just fry it up along with some garlic.
Wow! The chickpeas, fried in a combination of olive oil and bacon fat that had rendered from cooking the bacon, were crispy on the outside, light and fluffy on the inside, and had a great beanie taste to them. This dish has quickly become a go-to dish when I have nothing sitting around but pasta, garlic, bacon, canned chickpeas, and some Parmesan cheese. When I made it last Friday, I served it with some steamed broccoli.
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