Post by Loupy on Nov 26, 2018 0:12:19 GMT -7
Fried Chickpeas with Sage and Parmesan
From: Valerie Bertinelli @ www.foodnetwork.com/recipes/valerie-bertinelli/fried-chickpeas-with-sage-and-parmesan-3538903
I watched her make these on TV and I thought it was interesting. We love sage but not chickpeas so much. I thought with frying both...it would taste great. I'll try anything once. I am taking them to Christmas Eve dinner this year.
-Loupy
Makes: 6 servings
Ingredients
Two 14.5-ounce cans chickpeas
Vegetable oil, for frying
1/2 cup small- and medium-size fresh sage leaves
Kosher salt and freshly ground black pepper
1/4 cup grated Parmesan
Directions
Rinse the chickpeas and drain them very well.
Line a baking sheet with a couple layers of paper towels and turn the chickpeas out on top in a single layer.
Let the chickpeas dry thoroughly, at least 1 hour and up to 4 hours (the drier the better).
Fill a medium pot with vegetable oil to a depth of 2 inches.
Bring the oil to 350 degrees F over medium-high heat.
Add the sage leaves and fry until a shade darker and crisp, 30 seconds to 1 minute.
Transfer to a paper-towel-lined baking sheet and sprinkle with a little salt.
Add half of the chickpeas to the oil and fry, stirring often, until golden brown and crisp, 2 to 3 minutes.
Transfer to a paper-towel-lined baking sheet and sprinkle with salt and pepper.
Return the oil to 350 degrees F and repeat with the remaining chickpeas.
Cool completely.
Gently toss together the fried chickpeas and sage, the Parmesan, and salt and pepper to taste.
From: Valerie Bertinelli @ www.foodnetwork.com/recipes/valerie-bertinelli/fried-chickpeas-with-sage-and-parmesan-3538903
I watched her make these on TV and I thought it was interesting. We love sage but not chickpeas so much. I thought with frying both...it would taste great. I'll try anything once. I am taking them to Christmas Eve dinner this year.
-Loupy
Makes: 6 servings
Ingredients
Two 14.5-ounce cans chickpeas
Vegetable oil, for frying
1/2 cup small- and medium-size fresh sage leaves
Kosher salt and freshly ground black pepper
1/4 cup grated Parmesan
Directions
Rinse the chickpeas and drain them very well.
Line a baking sheet with a couple layers of paper towels and turn the chickpeas out on top in a single layer.
Let the chickpeas dry thoroughly, at least 1 hour and up to 4 hours (the drier the better).
Fill a medium pot with vegetable oil to a depth of 2 inches.
Bring the oil to 350 degrees F over medium-high heat.
Add the sage leaves and fry until a shade darker and crisp, 30 seconds to 1 minute.
Transfer to a paper-towel-lined baking sheet and sprinkle with a little salt.
Add half of the chickpeas to the oil and fry, stirring often, until golden brown and crisp, 2 to 3 minutes.
Transfer to a paper-towel-lined baking sheet and sprinkle with salt and pepper.
Return the oil to 350 degrees F and repeat with the remaining chickpeas.
Cool completely.
Gently toss together the fried chickpeas and sage, the Parmesan, and salt and pepper to taste.
