Crispy Chickpea Appetizer
Votes: 1
Time: 13 hours 15 minutes
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Crispy chickpeas with bacon and rosemary flavor are a great snack to crunch on with friends over a beer, or while watching a game. They're also great for taking on the go or adding to salads. These chickpeas are made with canned chickpeas, which need to be thoroughly dried beforehand. It's best to leave them uncovered overnight and spread them out on a platter. The chickpeas are then roasted with a sprig of rosemary in bacon grease and baked until crispy in the oven. The fried bacon can be used in other dishes or simply eaten while you cook the chickpeas.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 x 425g cans of chickpeas, rinsed
- 4 strips of bacon
- 1 sprig of fresh rosemary
We recommend
Cooking the dish according to the recipe:
- Spread the chickpeas on a baking sheet and let them dry, uncovered, in the refrigerator overnight. If you forget to let the chickpeas dry overnight, no problem—they'll just take longer to cook.
- Place the bacon in a large skillet and cook over medium-low heat until browned and crispy, 4-5 minutes per side. Transfer to a paper towel-lined plate to drain; reserve the rendered fat in the skillet. You can crisp up the bacon while you cook the chickpeas.
- Preheat oven to 200°C.
- Add the drained chickpeas to the skillet with the rendered bacon fat. Season with salt and add the rosemary. Cook over medium-low heat for about 2 minutes, then remove the rosemary sprig. Transfer the chickpeas to a baking sheet and roast, stirring every 10 minutes, until crisp, 35-40 minutes. If you didn't drain the chickpeas, roast them for 45-50 minutes.
- Let cool to room temperature and serve.
Author of the recipe - Daphne Brogdon and Mark Peel own a diner in downtown Los Angeles.
Categories:
recipe / Appetizers / Beer snacks / Snacks
Similar recipes
