Rosemary-Fennel Chickpeas With Fried Eggs
The best parts of porchetta — an Italian pork roast — are the darkly crisped skin and the punchy seasoning, often rosemary, fennel, garlic and red pepper. This 20-minute vegetarian recipe channels those pleasures into a super-fast, high-protein chickpea and egg skillet that’s made from pantry ingredients. First, half of the chickpeas get coarsely mashed and seared in olive oil to create browned, crisp bits and then the other half are stirred in whole, so you get different textures from one ingredient. Be sure not to disturb the chickpeas as they sear so they get deeply browned. It might seem counterintuitive to then add water, but it soaks into the chickpeas almost immediately, leaving the nubbly bits intact while also making sure the chickpeas don’t feel dry. Serve this dish as it is, or over olive-oiled arugula.
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