Fried Chickpeas With Sage And Parmesan
Serves: 5
Eda Schinner
1 January 1970
Based on User reviews:
50
Spice
50
Sweetness
48
Sourness
42
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
1 cup
Grated ParmesanDirections:
1
Rinse the chickpeas and drain them very well
2
Line a baking sheet with a couple layers of paper towels and turn the chickpeas out on top in a single layer
3
Let the chickpeas dry thoroughly, at least 1 hour and up to 4 hours (the drier the better)
4
Fill a medium pot with vegetable oil to a depth of 2 inches
5
Bring the oil to 350 degrees F over medium-high heat
6
Add the sage leaves and fry until a shade darker and crisp, 30 seconds to 1 minute
7
Transfer to a paper-towel-lined baking sheet and sprinkle with a little salt
8
Add half of the chickpeas to the oil and fry, stirring often, until golden brown and crisp, 2 to 3 minutes
9
Transfer to a paper-towel-lined baking sheet and sprinkle with salt and pepper
10
Return the oil to 350 degrees F and repeat with the remaining chickpeas
11
Cool completely
12
Gently toss together the fried chickpeas and sage, the Parmesan, and salt and pepper to taste