Fried Chickpeas And Spiced Nuts With Olives And Radishes Recipes

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.

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.

FRIED CHICKPEAS AND SPICED NUTS WITH OLIVES AND RADISHES

Steps:

• Transfer chickpeas, nuts, olives, and radishes to separate small dishes and serve together.

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.).

CRISPED CHICKPEAS IN SPICY BROWN BUTTER

Steps:

• In a large (12-inch) skillet, heat the olive oil over medium. Drain and rinse the chickpeas, then dry them thoroughly using a kitchen towel. Add the chickpeas to the skillet and cook, stirring occasionally, until crisped, 15 to 18 minutes. Season with salt and pepper.
• Increase the heat to medium-high. Add the butter, fennel seeds and red-pepper flakes, and cook until golden, nutty smelling and foaming, 1 or 2 minutes. Remove from heat, stir in the lemon juice, and season to taste with salt and pepper.
• Spoon some yogurt onto serving plates or bowls, then spoon the chickpeas and spiced brown butter on top.

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.