Established in 2006 as a Community of Reality

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Neno's Place Established in 2006 as a Community of Reality


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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Spicy Fried Chickpeas

    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12

    Spicy Fried Chickpeas Empty Spicy Fried Chickpeas

    Post by Lobo Sun 07 Feb 2016, 7:17 pm

    Spicy Fried Chickpeas Img25l
    Spicy Fried Chickpeas
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    Here is a quick and easy antipasto made with just a few ingredients. Enjoy these full-flavored chickpeas with a glass of Prosecco spumante (sparkling) or frizzante (lightly sparkling), a fruity white wine from the Veneto. Look for a label that includes either Conegliano or Valdobbiadene as the origin, areas where Prosecco grapes yield the finest wines. 






    • 42

    Ingredients:


    • 1 can (15 oz.) chickpeas  
    • Olive or canola oil for frying  
    • 3 garlic cloves, unpeeled 
    • 6 fresh sage leaves 
    • Sea salt, to taste 
    • Cayenne pepper, to taste 

    Directions:

    Drain the chickpeas in a colander and rinse well with cold water. Transfer to paper towels and dry thoroughly.

    In a deep, heavy fry pan, pour in olive oil to a depth of 1 inch and heat to 375°F on a deep-frying thermometer. Line a platter or rimmed baking sheet with paper towels and set it next to the stove.

    When the oil is ready, add the garlic cloves and fry until they begin to turn golden, about 1 minute. Add the chickpeas and sage and fry until crisp and browned, 4 to 5 minutes. Take care when adding the chickpeas as they might spit and sputter due to moisture; cook them in batches if necessary, allowing the oil to return to 375°F before adding the next batch. Using a slotted spoon, transfer the chickpeas, garlic and sage to the paper towel-lined platter to drain.

    Sprinkle the chickpeas with salt and cayenne, transfer to a serving bowl and serve immediately. Serves 4 to 6.

    Adapted from Williams-Sonoma Essentials of Italian by Michele Scicolone (Oxmoor House, 2007).

      Current date/time is Tue 18 Jun 2024, 1:46 am