Crispy spicy chickpeas
Votes: 2
Time: 45 min.
Complexity: easily
Servings: 8
Complexity: easily
Servings: 8
Nutritional value per serving:
Calories 417, total fat 28 G., saturated fats 2 G., proteins 10 G., carbohydrates 33 G., fiber 9 G., cholesterol 0 mg, sodium 437 mg, sugar 7 G.
Calories 417, total fat 28 G., saturated fats 2 G., proteins 10 G., carbohydrates 33 G., fiber 9 G., cholesterol 0 mg, sodium 437 mg, sugar 7 G.
Chickpeas are deep-fried until crispy, then sprinkled with a spice mixture and served as a snack or in salads. Before frying, it's important to thoroughly dry the chickpeas to prevent oil from splattering and ensure a perfectly crispy crust. This recipe is also great for making in advance. Roasted chickpeas can be stored in the refrigerator for several days and then crisped up again in the oven before serving.
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:
- 5 medium dried Arbol chili peppers
- 1.5 tsp coarse salt
- 1 teaspoon finely grated lime zest
- 0.5 tsp sugar
- 2 x 540g cans of chickpeas, rinsed and drained thoroughly
- Vegetable oil, for frying
We recommend
Recipes with similar ingredients: chickpeas, pepper de arbol, lime zest
Cooking the dish according to the recipe:
- Place the chili pepper in a spice grinder and grind. Add salt, lime zest, and sugar. Process until thoroughly combined and set aside.
- Place the chickpeas in a single layer on paper towels and pat dry. In a shallow, heavy-bottomed saucepan or small Dutch oven, heat 2 cm (0.7 in) of vegetable oil to 190°C (375°F). Carefully add the chickpeas in small batches, about 1 cup per batch. The oil will sizzle for a few seconds. Cook, stirring occasionally, until golden brown and crispy, 8-10 minutes per batch.
- Transfer to a paper towel-lined baking sheet and immediately sprinkle with salt and chili pepper. Let cool slightly and serve.
Note:
Chickpeas can be roasted 2-3 days in advance. Don't season them; transfer them to a container, seal tightly, and refrigerate. To serve, arrange them in a single layer on a baking sheet and bake in the oven at 200°C (400°F) until crisp. Sprinkle with seasonings, let cool, and serve.
Categories:
Similar recipes
