Here is a tasty snack idea, if you like to crunch! Actually, I’m a bit too fond of fried food and salty crunchy snacks generally (not healthy, but so delicious!) So I love this recipe for pan-fried spicy chickpeas because these peas are nutritious, in as much as they are high in protein and fibre, and contain certain vitamins and minerals. So a bit better for you than plain old chips, eh? And more interesting and filling! This dish is lovely savoury snack to serve with beer or wine.
<a href="https://inquiringchef.com/pan-fried-crispy-chickpeas-with-lime/" target="_blank" rel="noopener">Source</a>
Serves 6 to 8
Preparation time 30 minutes
Cooking time 15 minutes
300g (10 ½ oz) dried chickpeas
Vegetable oil for deep frying ( good ones to use are corn or sunflower oil)
¼ of a teaspoon of cayenne pepper
½ a teaspoon of paprika
Salt to taste
- Place the chickpeas in a large mixing bowl, cover them with cold water and soak overnight. Then drain them well and pat dry with kitchen paper (Or you can also use canned pre-cooked chickpeas if you like, and the same applies: just drain well and pat dry.)
- Take a deep heavy-based pan and fill it around one third full of cooking oil, heat to 180° C/ 350° F, until a small cube of bread which is dropped into the oil turns golden-brown in around 15 seconds. Deep fry half of the chickpeas for about 3 minutes and then remove with a slotted spoon. Drain these on kitchen towel and do the same with the remainder of the chickpeas. They can pop when cooking so partly cover the saucepan and don’t leave them unattended.
- Reheat the cooking oil and once again fry the peas in batches for 3 minutes each, or until golden and then drain. Mix together the paprika, cayenne pepper and some salt and sprinkle over the hot chick peas. Let cool and then serve. Enjoy!