Fried Chickpeas Food

FRIED CHICKPEAS

Steps:

• To a large skillet set over medium-high heat, add enough olive oil to reach a depth of 1/2 inch. Meanwhile, dry chickpeas thoroughly using paper towels.
• Slowly add chickpeas to oil, being careful as they may splatter. Fry chickpeas, stirring frequently, until golden brown, 4 to 5 minutes. Transfer to a paper towel-lined baking sheet to drain. Season with salt and pimento, if desired. Let cool completely, and store in an airtight container.

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.

FRIED CHICKPEAS WITH SAGE AND PARMESAN

Steps:

• Rinse the chickpeas and drain them very well. Line a baking sheet with a couple layers of paper towels and turn the chickpeas out on top in a single layer. Let the chickpeas dry thoroughly, at least 1 hour and up to 4 hours (the drier the better).
• Fill a medium pot with vegetable oil to a depth of 2 inches. Bring the oil to 350 degrees F over medium-high heat. Add the sage leaves and fry until a shade darker and crisp, 30 seconds to 1 minute. Transfer to a paper-towel-lined baking sheet and sprinkle with a little salt.
• Add half of the chickpeas to the oil and fry, stirring often, until golden brown and crisp, 2 to 3 minutes. Transfer to a paper-towel-lined baking sheet and sprinkle with salt and pepper. Return the oil to 350 degrees F and repeat with the remaining chickpeas. Cool completely.
• Gently toss together the fried chickpeas and sage, the Parmesan, and salt and pepper to taste.

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.).

SPICED AIR-FRIED CHICKPEAS

Steps:

• Spread chickpeas on a double layer of paper towels, cover with another layer of paper towels, and let dry for 30 minutes.
• Preheat air fryer to 355 degrees F (180 degrees C).
• Combine dry chickpeas, nutritional yeast, olive oil, smoked paprika, garlic, salt, and cumin in a bowl; toss to coat.
• Add chickpeas to the air fryer and cook until crispy, 20 to 22 minutes, shaking them every 4 minutes.

PAN-FRIED CURRIED CHICKPEAS

Steps:

• Drain chickpeas in a sieve or colander and rinse with water. Pat dry with paper towels.
• Melt coconut oil in a large saute pan over medium-high heat. Add chickpeas and salt. Give the pan a careful shake to distribute the chickpeas. Let cook for a couple of minutes without stirring, then gently shake the pan again or stir to turn the chickpeas and brown them on another side. Stir/shake every minute or so until browned on most sides and some of the chickpeas have split, about 7 minutes.
• Remove from heat and stir in the curry powder, cumin, and cayenne. Transfer to a plate lined with paper towels. Allow to cool for 5 minutes, then serve.

FRIED CHICKPEAS

Steps:

• Combine paprika and cayenne in a small bowl and set aside.
• Heat oil in a 12" skillet over medium-high heat. Working in 2 batches, add chickpeas to skillet and sauté, stirring frequently, until golden and crispy, 15-20 minutes. Using a slotted spoon, transfer chickpeas to paper towels to drain briefly. Place in a medium bowl. Sprinkle paprika mixture over; toss to coat. Season to taste with salt. Toss with lime zest and serve.