Fried Garbanzo Beans Food

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FRIED CHICKPEAS



Fried Chickpeas image

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Beans & Legumes     Chickpea Recipes

Number Of Ingredients 4

Olive oil, for frying
1 15-ounce can chickpeas, drained and rinsed
Coarse salt
1/4 to 1/2 teaspoon Pimento (Spanish wood-smoked paprika), optional

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.

CRISPY CHICKPEAS



Crispy Chickpeas image

Provided by Giada De Laurentiis

Time 55m

Yield 6 servings

Number Of Ingredients 4

Vegetable oil cooking spray
2 15-ounce cans chickpeas, drained and rinsed
2 tablespoons extra-virgin olive oil
1 to 2 teaspoons smoked sea salt

Steps:

  • Position an oven rack in the center of the oven and preheat to 350 degrees F. Spray a baking sheet with vegetable oil cooking spray.
  • Put the chickpeas on a clean kitchen towel or several paper towels and dry thoroughly. In a medium bowl, toss the chickpeas with olive oil to coat. Sprinkle with the smoked salt and toss again. Transfer in an even layer to the prepared baking sheet.
  • Bake, shaking the pan halfway through the baking time, until the chickpeas are crunchy, 50 minutes to 1 hour. Let cool at least 1 hour; the chickpeas will become crunchier as they cool. These are best eaten within 1 day.

CRISPY GARBANZO BEANS



Crispy Garbanzo Beans image

Provided by Daphne Brogdon

Time 13h15m

Yield 4 servings

Number Of Ingredients 4

Two 15-ounce cans garbanzo beans, drained and rinsed
4 strips bacon
Salt
1 sprig fresh rosemary

Steps:

  • Spread out the garbanzos on a baking sheet and let them dry, uncovered, in the refrigerator overnight. (If you forget to let them dry overnight, it's okay; you'll just need to cook them longer.)
  • Place the bacon in a large skillet over medium-low heat and cook until browned and crispy, 4 to 5 minutes per side. Drain on a paper-towel-lined plate; reserve the fat in the pan. Eat the bacon as snack while you cook.
  • Preheat the oven to 400 degrees F.
  • Add the dried garbanzos to the pan with the rendered bacon fat. Season with a generous pinch of salt and add the rosemary. Cook over medium-low heat for about 2 minutes, then remove the rosemary sprig. Transfer the garbanzos to a baking sheet and bake until crispy, 35 to 40 minutes, stirring every 10 minutes. (If you did not dry the garbanzos overnight, bake them for 45 to 50 minutes.)
  • Let cool to room temp before serving.

FRIED GARBANZO BEANS



Fried Garbanzo Beans image

This is a spinoff of Giada De Laurentiis' recipe "Vegetable Fritto Misto. She used four kinds of vegetables. I decided just to use one. These taste a bit like peanuts.

Provided by mightyro_cooking4u

Categories     Beans

Time 8m

Yield 4 serving(s)

Number Of Ingredients 6

1 (16 ounce) garbanzo beans
1/4 cup flour
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon cayenne pepper
oil (for frying)

Steps:

  • Drain and rinse beans. Heat oil to 375 degrees F. Mix flour, salt and both peppers. Dredge beans in flour mixture. Fry for 1 to 3 minutes until golden brown. Drain on paper towels.

Nutrition Facts : Calories 164.1, Fat 1.4, SaturatedFat 0.1, Sodium 630, Carbohydrate 31.8, Fiber 5.3, Protein 6.5

SPICED AIR-FRIED CHICKPEAS



Spiced Air-Fried Chickpeas image

Great for a quick snack or take them with you to eat along the way.

Provided by Bren

Categories     Appetizers and Snacks     Beans and Peas

Time 55m

Yield 4

Number Of Ingredients 7

1 (15 ounce) can chickpeas, rinsed and drained
1 tablespoon nutritional yeast
1 tablespoon olive oil
1 teaspoon smoked paprika
1 teaspoon granulated garlic
½ teaspoon salt
1 pinch cumin

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.

Nutrition Facts : Calories 124.3 calories, Carbohydrate 17.4 g, Fat 4.4 g, Fiber 3.9 g, Protein 4.7 g, SaturatedFat 0.6 g, Sodium 501.5 mg, Sugar 0.2 g

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