Recipe: Smoky Fried Chickpeas

Smoky Fried Chickpeas by Aliwaks

"If you were to put out a bowl of these crunchy, smoky, spicy little nuggets at a cocktail party, it's likely they'd be gone in under five minutes. Aliwaks has taken an already brilliant idea (fried chickpeas with smoked paprika) and run with it. You also fry strips of lemon zest, fresh thyme leaves and later thinly sliced garlic to mix with the chickpeas, paprika and salt. This leads to an array of crispy little bursts of flavor, each more fragrant than the last. Do be careful while frying (use a splatter screen if you have one), and make sure the chickpeas are as dry as you can get them. It's worth a little experimenting to find a brand of chickpeas that spit less while frying but still stay tender in the middle. - A&M"

"I was making a sort of Spanish/Moroccan Moorish sort of dinner for friends one night, and was looking for something small and spicy and crunchy to serve with drinks I thought I had almonds, but had run out but I did have a can of chickpeas..and inspiration struck."

Serves enough for 4

2 large cans chickpeas

1 cup Olive Oil

1 tablespoon lemon zest, strips

1 tablespoon smoked paprika

1 sprig fresh thyme

1 coarse salt to taste

4 pieces garlic, sliced

1. Drain Chickpeas and set on paper towels over a colander to dry thoroughly (can be done 1 day in advance).

2. Heat oil in large pan (preferably cast iron) to 355 or until oil makes bubbles around 1 chickpea.

3. Add lemon zest, thyme sprig, chickpeas in batches so pan doesn't crowd fry about 5 minutes until crunchy color & changes.

4. Remove from oil, drain well over colander/sieve, add garlic, fry till golden.

5. Toss with smoked paprika & salt, add more if necessary.

Serve warm.

Recipe: Curried Chickpeas

Culinary SOS (LA Times)
Recipe: Curried chickpeas from Joan's on Third
By Noelle Carter
October 21, 2009

The curry blend in this recipe gives an otherwise simple salad wonderful depth and robust flavor. Coriander and cumin lend fragrant earthiness, with a little cayenne pepper added for a hint of heat. The caramelized onions add richness, and the cilantro and lemon juice brighten the salad nicely, distinguishing the flavors. You can make it in advance; this is one salad that improves with an hour or two of chilling time.

Curried chickpeas
Total time: 20 minutes, plus cooling time
Servings: 4
Note: Adapted from Joan's on Third

1/2 cup diced onions
4 teaspoons best-quality olive oil
1/2 teaspoon turmeric
1/2 teaspoon cumin
1/2 teaspoon dried coriander
1/4 teaspoon cayenne pepper
2 (15-ounce) cans chickpeas, drained
2 tablespoons chopped fresh cilantro
1 tablespoon lemon juice, or to taste
Salt

1. In a large sauté pan heated over medium-high heat, sauté the onion in the olive oil until deep golden and crispy, about 6 to 8 minutes, stirring frequently.

2. Add the turmeric, cumin, coriander and cayenne pepper and cook, stirring constantly, until aromatic and lightly toasted, about 3 minutes.

3. Add the chickpeas, cilantro and lemon juice and continue to stir to develop the flavors, about 5 minutes. Remove from heat and season with one-fourth teaspoon salt, or to taste.

4. Cool the salad, then transfer it to a container, cover and refrigerate until chilled before serving, at least 30 minutes. Taste and adjust seasoning and lemon juice as desired. This makes just over 3 cups salad.