Frizzled Chick Peas with Feta and Scallions

Adapted from Alison Roman

• ½ cup olive oil

• 1 can chick peas, drained and rinsed

• 1-2 shallots, peeled and thinly sliced into rings

• 1 large leek, white and light green parts finely chopped

• 2 cloves garlic, peeled and thinly sliced

• Salt and freshly ground pepper

• 1 large pinch red pepper flakes

• 2 oz feta, crumbled

• 1 large scallion, thinly sliced (white and green parts)

• 1 egg (optional)

• 1 small bunch of chives, finely chopped.

Heat olive oil over medium-high in a large (preferably nonstick) frying pan. Add the chick peas and let them sit undisturbed for a few minutes (I do this first, then let them sit while I prep the shallots, leek and garlic). Toss the pan a little to see if they are starting to brown nicely, and if so then add the shallots, leek and garlic. Season with salt, pepper and red pepper flakes. Keep the flame at a level that creates vigorous but not violent sizzling. You want the onions to fry, not burn or caramelize.

Once onions are golden brown and chick peas are starting to crisp up, remove from heat. Toss in feta and scallion, then transfer to a bowl.

If you’re doing an egg, use the frying pan to cook it over easy, then serve on top of the chick peas. Top with chives, a few more red pepper flakes and a glug of olive oil for presentation.