Fried Chickpeas
- I first had Fried Chickpeas at a fabulous Tapas bar in New York City. I was pleasantly surprised that chickpeas – a food I ate all the time in the form of hummus or on salads, could be totally exciting when friend in a little olive oil and tossed with some salt and pepper. Serve this alongside the rest of your party nuts, your guests will gobble them up.
- Serves: 6 people
- Prep. Time: 5 minutes
- Cook Time: 20 minutes
- Tools: large sauté pan, spatula, paper towels, large bowl
- INGREDIENTS
- 1 can chickpeas, drained and rinsed off
- 1 tablespoon olive oil
- 1 tablespoon kosher salt
- pinch of freshly ground black pepper
- DIRECTIONS
- 1. Heat the olive oil in a large sauté pan over high heat.
- 2. After the oil is hot and glistening (about 2 minutes) add the chickpeas and turn the heat to medium. Allow them to fry in the oil for 20 minutes. You can shake them around in the pan a few times.
- 3. After 20 minutes, the chickpeas look smaller and slightly translucent, they will also be crunchy on the outside. Pour them out onto paper towels to absorb some of the oil. Pour them directly into a bowl and toss them with salt and pepper.
- 4. These are best when served within 30 minutes of cooking. Keep them warm by covering them in tin foil and keeping them in a low oven.
- KG Tip Serve these crunchy appetizers with a cool sangria for a perfect pairing.
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