friedchickpeas

It’s been a few days and I have a bit of a backlog to post (all from the cookbook of the month, “Gourmet Vegetarian”). I’ll start off with some Fried Chickpeas. Normally, I roast my chickpeas and I looooove Dreena Burton’s recipe for roasted chickpeas. I decided to give them a try fried, though. I must say that while they were tasty, I still prefer them roasted- but try the recipe and see for yourself!

Fried Chickpeas (adapted from Gourmet Vegetarian)

  • 1 can of chickpeas, dried on paper towel
  • oil, for deep frying
  • 1/2 tsp mild or hot paprika
  • 1/4 tsp cayenne pepper
  • salt, to taste

Drain your chickpeas and pat dry on a paper towel.

Fill a deep, heavy-based saucepan one-third full of oil and heat to 180 degrees C (350 F), or until a cube of bread dropped into the oil browns in 15 seconds.

Deep-fry half of the chickpeas for 3 minutes.

Remove with a slotted spoon.

Drain on a paper towel and repeat with the rest of the chickpeas.

Partially cover the pan as some chickpeas might pop.

Do not leave the oil unattended.

Reheat the oil and dry the chickpeas again in batches for 3 minutes each batch, or until browned. Drain.

Season the paprika with a cayenne pepper and some salt and sprinkle over the hot chickpeas. Leave to cool and serve.

More coming soon!!

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