Chickpeas with Walnuts and Fried Sage
(from taste of beirut)
2 c chickpeas, cooked
1/4 c earth balance
salt, to taste
30 sage leaves (or more)
1/2 c of walnuts, chopped coarsely (or pecans or hazelnuts)
InstructionsPlace the butter in a skillet; let it froth then drop the sage leaves and walnuts; let the leaves fry gently in butter (don't let burn) and then add the chickpeas and some salt. Combine and serve. Serves about 3.