Cornmeal Crust Hand Pie, Huevos Rancheros

Ingredients:

• 3 tablespoons extra virgin olive oil divided
• 1 head of cabbage cored and cut into bite-sized pieces
• 2 15- ounce can chickpeas drained and rinsed
• 1 ounce of fresh mint leaves torn
• 1 cup fresh parsley roughly chopped
• Chili powder or paprika or chili flakes optional, to taste
• Salt and pepper

Prepare the chickpeas:

• Heat the remaining 1 tablespoon extra virgin olive oil in a large ovenproof skillet over medium heat. Add the chickpeas and season with salt and pepper. Add chili powder or paprika, if you like, and toss to coat. Cook for 5 minutes. Arrange the chickpeas into an even layer and transfer to the oven for 15–20 minutes until some of the chickpeas begin to pop and they crisp up.
• Remove the chickpeas from the oven and add the remaining 1 tablespoon of the chopped parsley and toss to coat.

To serve:

• Divide the dressed cabbage between bowls and spoon the crispy chickpeas on top. Serve with a bit more paprika or chili flakes on top, if you like. Enjoy!