Spicy Fried Chickpeas
Crispy fried chickpeas are a delightful snack that bursts with flavor and crunch. The combination of garlic, sage, and a hint of cayenne pepper gives these chickpeas a savory and slightly spicy kick. Perfectly fried and seasoned to perfection, these crispy chickpeas are a tasty treat that will be devoured in no time. Serve them as an appetizer or as a snack for any occasion.
— Constant Cookbook
Ingredients
- 1 can (15 oz.) chickpeas
- Olive or canola oil for frying
- 3 garlic cloves, unpeeled
- 6 fresh sage leaves
- Sea salt, to taste
- Cayenne pepper, to taste
Instructions
- Drain the chickpeas in a colander and rinse well with cold water. Transfer to paper towels and dry thoroughly.
- In a deep, heavy fry pan, pour in olive oil to a depth of 1 inch and heat to 375°F on a deep-frying thermometer. Line a platter or rimmed baking sheet with paper towels and set it next to the stove.
- When the oil is ready, add the garlic cloves and fry until they begin to turn golden, about 1 minute. Add the chickpeas and sage and fry until crisp and browned, 4 to 5 minutes. Take care when adding the chickpeas as they might spit and sputter due to moisture; cook them in batches if necessary, allowing the oil to return to 375°F before adding the next batch. Using a slotted spoon, transfer the chickpeas, garlic and sage to the paper towel-lined platter to drain.
- Sprinkle the chickpeas with salt and cayenne, transfer to a serving bowl and serve immediately. Serves 4 to 6.
- Adapted from Williams-Sonoma <i>Essentials of Italian</i> by Michele Scicolone (Oxmoor House, 2007).
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