Boiling

Sunday evening and the cupboards were nearly bare; save for an odd shallot, a dusty can of chickpeas, borderline wilting rainbow chard, and a couple of cheeky eggs. As Aliwaks of Food52 found in her own moment of legume crisis, fried chickpeas were just the answer. <br /> <br />Fried chickpea recipes are aplenty - and for good reason, too. They're totally simple and satisfying. My take on this classic dish incorporated a twist of shallots and rich, runny yolks to balance the spicy crunch of chickpeas and chard chips.

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