Crispy Crushed Chickpeas

Crispy Crushed Chickpeas + Soft Boiled Eggs, Leftover Soda Bread + Homemade Butter

Well I don’t know about you but I had so much fun playing with 6L of Whole Milk, I’m almost sad I don’t have any left.  Almost…

After that much cooking, even in saving the milk from the drain, I wouldn’t be surprised if you now had leftovers to save too.  So here’s a quickie for the Soda Bread and Butter.   Don’t go throwing those away now…

I’ve also decided this is my new favourite way to eat chickpeas.  Don’t be surprised if they make more than one appearance over the course of the next week or so under different guises.  [You’ve been warned]. 

But in all seriousness, literally perfect for when you have no meat on hand but are looking for something with a hit of salt, bite, and smokiness to hit the spot.  [That and I just decided on an alliterative name of which I’m quite proud].

Crispy Crushed Chickpeas
nibs etc. original recipe.  Serves 1.

1/2 cup Chickpeas [either soaked for 24 hours, then cooked in their soaking liquid for 45 - 1 hour, salted lastly, OR canned].
2 tsp Tomato Paste
1-2 tsp Smoked Paprika [to taste – I aired on the heavier side]
Pinch Salt
Extra Virgin Olive Oil
Sprinkle of Black Pepper

A quarter of your leftover Soda Bread
1 sizeable knob of home made Butter
2 Soft Boiled Eggs

Place 2 eggs in a pot and bring to a boil, cooking for about 8-9 minutes from the time they were put into the water.  At this point, feel free to throw your bread in the oven at 200*C/390*F to heat through while you prep the rest.  You could also cut in half and toast.
Drain chickpeas, place onto a chopping board, and carefully – so that they don’t go squirting off all over the table and floor – press down with the palm of your hand so that each chickpea has at least split in two, if not been additionally crushed into smaller pieces.  Discard – or not, I didn’t – the skins.
In a pan over medium high heat, drizzle a healthy glug of olive oil – OR depending on how much you have left/are trying to use or save, use your own homemade butter instead of - and toss in all other ingredients (bar bread, butter and eggs).  With a spoon make sure all chickpeas are evenly coated in oil, spice and paste.  It will start to clunk together, but fear not, press down with the back of your spoon/spatula into a 1 chickpea-thick layer, and allow to crisp.  Break up occasionally, re-flattening after each time – this will give them the crispiness we’re looking for.
Meanwhile drain your eggs and soak in cold water while your chickpeas continue to crisp.  Your chickpeas will be ready when they start to char slightly.  Turn off the heat.
To plate, pull bread in two, cover with butter, top with crispy crushed chickpeas, a drizzle of extra virgin olive oil and a sprinkling of sea salt and freshly cracked pepper.

For lunch or as a light dinner.  Adding a slice of cheddar or gruyère I imagine would also be rather yummy.
Add to a leafy green salad.
As a bacon or chorizo substitute. 
Served as either appetizer with crusty bread, side to a seared or poached fish, or main in salad and or tossed through with a multitude of other ingredients – some ideas for which will follow shortly.  So stay tuned…