2 (16-ounce) cans chickpeas (garbanzo beans), rinsed and drained
2 tablespoons chopped fresh flat-leaf parsley
How to Make It
Heat oil in a large nonstick skillet over medium-high heat. Add onion and garlic; sauté 8 minutes or until golden. Add sugar and anchovies; cook 2 minutes, breaking up anchovies with a wooden spoon. Add radicchio, vinegar, and salt; sauté 3 minutes or until radicchio wilts. Remove from heat. Stir in chickpeas and parsley. Serve warm.
Oxmoor House Healthy Eating Collection
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