Just got the wild thought in my head that I should tell you how to do this. Get yourself an appropriate sized pan and a can of two of garbanzo beans or chickpeas, whatever they’re called where you’re buying them. Get pan hot with your favored oil, mine’s pure olive oil. Then add the DRAINED beans (shake as much liquid as you can out of them) and fry to the desired crisp.
You can also toss them with seasoned cornstarch before frying for extra crispy taste
I like to rinse 'em, toss 'em in olive oil and spices, then dump 'em in my air fryer for about 10 minutes.
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Lemon and paprika goes good on these.
This batch was chili powder and garlic, I’ll keep that in mind for next time.
That sounds delicious. Chickpeas are the best bean. Amazing in everything.
I would think harissa would be good here. Then again it is good in almost anything.
There was a bar near me that had this as a snack, they are delicious
Literally what inspired me. Walked past the place and thought “well that was a great appetizer there, wonder if I could make it”. So I looked it up and as it turns out it’s cheap as shit to make.
What entree do people pair these with? Or do you just, like, eat them with rice or something?
It’s nice if you put them on something that will keep them fairly crispy. Like, using them as the protein in a vegetarian taco. But sometimes I like to have them with a kind of “appetizer dinner.” Fruit, cheese, crackers, tzatziki, and crispy chickpeas are a great combination.
Ooh, I like the idea of using them for a taco (or burrito). I usually use black beans, but that sounds like it could be a fun change of pace.
@MangoKangaroo @21Cabbage There are lots of options, but personally I like serving them with rice, fried onions and kale! You can either pan fry them, or spread them on a sheet tray in the oven with the onions. I simultaneously make seasoned rice cooked in vegetable stock and a teaspoon or two of the same spices I cooked the chickpeas and onions in. (I like ras el hanout, but you can use whatever seasoning you like.)
I simultaneously make seasoned rice cooked in vegetable stock and a teaspoon or two of the same spices I cooked the chickpeas and onions in With some chopped carrot, peppers, peas and sweetcorn, it’s a staple on our meal lists. We call it ‘Rice Fandango’.
In honour of Carlos Fandango :-)
@baggins I’m afraid I’m not familiar, but that does sound good!
This sounds neat, and I do love me some onions. I’ll add it to the list.
They are excellent on their own, but you can also put them in tacos or sprinkled over a salad as a crunchy replacement for croutons. When we make them, the kids usually grab handfuls before we can do much else with them. Make 2 cans’ worth as a safety net!
I don’t eat a ton of salads, but I think this could be a good excuse to make one. Thanks. :)
I approve this.
Also nice to make hummus from 😀
