Rosemary Sea Salt Fried Chickpeas Recipes

ROSEMARY & SEA SALT ROASTED CHICKPEAS

Steps:

• Preheat oven to 400˚ F.
• Drain and rinse chickpeas. Spread a layer of paper towels on a rimmed baking sheet and spread the chickpeas on top. Blot the top with more paper towels until the chickpeas are relatively dry.
• Place the dried chickpeas in a medium bowl. Drizzle in the olive oil and toss gently with a large spoon. Sprinkle on the rosemary and sea salt. Toss again.
• Spread chickpeas on baking sheet in a single layer.
• Bake 30 - 40 minutes, stirring halfway through, until golden brown and crunchy.
• Add additional sea salt to taste. Serve.

SPICY FRIED CHICKPEAS

Steps:

• In large heavy pot, heat 3 inches oil until deep-fat thermometer registers 375°F Carefully add.
• chickpeas and fry until crisp and dark golden, 5 to 7 minutes. Using fine-mesh spider or slotted spoon,.
• transfer to paper towel-lined plate. Sprinkle immediately with paprika and salt and serve hot.
• (Chickpeas can be made up to 4 hours ahead and stored at room temperature. Rewarm in microwave or broiler before serving.).

FRIED CHICKPEAS

Steps:

• Soak the chickpeas: Combine the broth, carrots, and onion in a large Dutch oven. Place parsley stems and crushed coriander seeds in a piece of cheesecloth, tie with kitchen twine, and add to the broth. Add the chickpeas and bring to a boil over high heat. Remove from heat and let soak until tender-about 1 hour. Remove and discard the carrots, onion, and spice bag. Drain chickpeas and dry well on paper towels.
• Make spice mix: Combine the paprika, salt, and ground coriander in a small bowl and set aside.
• Fry the chickpeas: Heat oil in a large saucepan to 375°F In small batches, fry chickpeas until they are golden brown and crisp on the outside-about 5 minutes. Drain chickpeas on paper towels and toss with the spice mixture while still warm. Place chickpeas in a bowl and toss with minced cilantro before serving. Serve warm or room temperature.