I was first introduced to this tasty preparation of chickpeas during my time at Cafe Juanita in Kirkland, WA. With a little patience they come out crispy and can be seasoned with just about anything
You can use either canned or dried chickpeas. If your using dried chickpeas I’d suggest soaking them overnight in water, then simmering them until tender in seasoned water.
Other thank your chickpeas you’ll need:
Olive oil (enough to generously coat the chickpeas)
Salt to taste
Garlic (finely minced)
Seasoning. (This batch was made with chili flakes and garam masala)
Put your chickpeas and oil in a pan.
Chickpeas VS. Pan size? Use just enough chickpeas or a pan just big enough so the chickpeas cover the bottom of the pan in a single, solid layer.
Start with your heat on high, once the chickpeas begin to rapidly produce bubbles reduce the fire to low.
Slowing cook your chickpeas in the oil, taking care to stir and mix often. This is no time for slouching, your chickpeas will end up with burned undersides.
As you stir, listen. The chickpeas will start to sound hollow and dry. Kind if like crunchy leaves or cereal. This is a sign that your on the right track.
The bubbles your chickpeas produce will become frothy and foamy towards the end. Remove one or two and let cool a moment to test for crunchiness.
Momentarily bring your heat up again and toss in your garlic and seasonings. This is the point of no return. Since I use a heavy cast iron I turn the heat off after giving it a quick mix, letting the
heat stored in the pan finish the cooking of the garlic.
Continue to cook until garlic is light golden, then transfer everything to a paper towel covered plate.
Let cool, then munch down!
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