Ingredients - 3 cups vegetable oil, for frying - Three 15-ounce cans chickpeas—drained, rinsed and patted dry - 1 1/2 tablespoons ground coriander -1 tablespoon ground cumin -1 cup all-purpose flour Salt First In a large saucepan, heat the oil to 350°. Line a baking sheet with paper towels. In a medium bowl, toss the chickpeas with the coriander and cumin. Add the flour and toss until the chickpeas are coated; transfer to a sieve and tap off the excess flour. Second Add one-third of the chickpeas at a time to the hot oil and fry, occasionally stirring, until they are browned and crispy, about 8 minutes. Using a slotted spoon, transfer the chickpeas to the paper towels to drain and sprinkle liberally with salt. Let the vegetable oil return to 350° between batches. Let the chickpeas cool, then transfer them to a bowl and serve. Make Ahead The fried chickpeas can keep at room temperature for up to 4 hours.
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May 2021
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