I knew for a long time that boiled chickpeas are delicious. I have heard about hummus, and I like falafel. But the fact that fried chickpeas are a great snack for beer, and just a great homemade snack, I found out just now.
Financially, such natural “crunchies” come out quite inexpensively. “Lamb peas” expand in size during cooking, so 250 grams as a single serving will most likely be enough. However, such an appetizer requires preliminary preparation – these legumes need to be soaked for 5-15 hours (according to various sources, I soaked for 10-12 hours). After soaking, it will take no more than half an hour to cook chickpeas (and then if many servings are being prepared). You can use ready-made, pickled chickpeas from cans.
Interestingly, such an appetizer in some countries is quite common and generally accepted. You can even buy it ready-made: roasted chickpeas are sold in paper cups or bags. If you cook it yourself, you can store it, but before you put the finished crispy balls with a nutty flavor in a jar, you should cool them.
roasted chickpea recipe
Ingredients:
- Chickpeas – about 200 grams per serving;
- Oil – can be refined sunflower, can be olive;
- Spices – salt, paprika, curry, red pepper, black pepper, herbs and any other seasonings to taste (I used turmeric and Indian mixture “Biryani” – Biryani Pulao).
1. As mentioned earlier, the first step is to soak the chickpeas. To do this, you can take a saucepan or a large bowl and pour beans with cold water (there should be enough water). Some recommend putting the container in the refrigerator after that, I preferred to leave it on the table overnight. I added water, because initially I didn’t pour too much – only to cover the “nuts”. Also, in many recipes, it is advised to replace the water several times (1-2 times), I did not do this either, so see for yourself. After 8-10 hours (these are average numbers, some even soak for two hours), the water must be drained. The shell of the legume can be peeled off, but this is not necessary, I would even say undesirable for frying.
2. Next, the chickpeas need to be boiled: 1,5-2 hours is enough for it to be fully cooked, but 30-50 minutes will be enough for us. Salt is better to add not immediately, but closer to the middle of cooking. Then drain the water and let it dry before frying.
3. I fried chickpeas in a pan: I heated the oil, added turmeric to it and fried it a little. After that, she laid out the chickpeas, rolled in spices, and cooked on medium heat for 7-10 minutes, stirring occasionally.
Some prefer to bake chickpeas in the oven: for this, they spread it on a baking sheet covered with foil and bake at 190-200 degrees for 30-40 minutes. In any case, in the end we should get crispy balls with a golden crust and a soft (sometimes even hollow) center.
Roasted chickpeas are delicious both hot and chilled. We tried it with sour cream, but you can serve it with any other sauce you like. Chickpeas cooked this way are great for salads and other savory dishes. Bon appetit and don’t forget about the Rum Diary, there are many more goodies ahead. Iris was with you!