Oil-Poached Chickpeas and Garlic with Radicchio Crostini
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Cooking tools:
- Immersion blender
- Cast iron skillet
- Grill pan
- Simmer plate
- Saucepan
- Stove
- Mixing bowl
- Whisk
- Fork
- Spoon
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Colander
- Can opener
- Pepper mill
- Plate
- Serving platter
Ingredients
- ½ cup (plus 2 tablespoons) extra-virgin olive oil (divided)
- 10 cloves garlic (peeled but left whole)
- 1 (15-oz) can chickpeas (drained and rinsed)
- 2 tablespoons water (or more as needed)
- 1–2 pinches crushed red pepper flakes
- ¼ teaspoon kosher salt (plus more for seasoning)
- ¼ teaspoon ground white pepper
- 2 tablespoons sherry vinegar
- 6 large outer radicchio leaves
- 12 slices toasted baguette (sliced on a diagonal to create more surface)
- finishing quality extra-virgin olive oil (for drizzling)
- pomegranate molasses (for drizzling)
- minced fresh chives (as garnish)
- coarsely cracked black pepper (as garnish)
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