Heat a medium frying pan over a medium high heat. Add
2 tablespoon olive oil. When the oil is hot add garlic, rosemary,
chilli and almonds (if using) and stir fry or a minute or so, until
the garlic is just starting to brown.
Toss through drained chickpeas and continue to stir fry until
chickpeas are warm and golden. Season.
With a sharp knife, pierce meat in several spots and press the garlic paste into the openings. Mom, andGrandma, always roasted pork in a covered pan, maybe with a little liquid added to the bottom of the pan ~ so did I, until now…
It's still a very tasty saladwith a warm dressing. That salad was memorable because it was a once-a-year treat, since the dandelions had to be harvested before they flowered and before my dad went rampaging through the lawn with weed killer