When you’re in a hurry and you don’t want to give up taste, this quick chick pea sauté is the ideal side dish to any fish, chicken or meat. If you’re not a fan of anchovies you can leave them out, but it’s way better with them.
In a medium skillet toast the pine nuts on medium setting, for 3-4 minutes , tossing frequently. Remove to small bowl.
Return same pan to medium heat and add olive oil. When just hot , add the green onions, garlic, anchovy, chile and lemon zest. Saute for 3 minutes , just until garlic is golden , but not brown.
Add the chick peas, chicken stock, lemon juice and season with salt and pepper. Simmer for 2 minutes until peas are just warmed through and liquid has slightly evaporated.
Remove from heat and add the chopped dill and the toasted pine nuts.