At Monument Lane in New York’s Greenwich Village the chickpea snack is positively addictive.
Owner Josh Früm shared the original recipe. Another method for making this snack is to toss a 14.5-ounce can of chickpeas—rinsed and patted dry—in 2 tablespoons of oil. Oven-roast them in a jellyroll pan at 450 F until crunchy and richly browned, about 30 to 40 minutes. Be sure to watch toward the end to make sure they don’t burn.
See other related recipes in Chickpeas: A Mediterranean Staple.
Yield: 4 cups
Cooking time: 25 minutes
Shelf life: Best in 1 to 2 days
½ tablespoon fennel seeds
2 ounces shallots
4 tablespoons all-purpose flour
4 cups canned chickpeas, rinsed and patted dry
3 cups canola oil, for frying
1 teaspoon Aleppo pepper
freshly ground black pepper
- In a dry skillet, toast the fennel seeds for about 2 minutes until golden brown, shaking the pan occasionally. Set aside.
- Slice the shallots very thin and dust lightly with flour, tossing to cover. In a medium pot, heat the oil to 350 F. Add the shallots and cook over medium-high until golden brown, 3 to 4 minutes. Remove with a slotted spoon to paper towels to drain.
- Return the oil to 350 F. Add the chickpeas and cook until crispy and golden brown, 5 to 12 minutes, depending on how wide the pot is. Remove with a slotted spoon to a metal or glass bowl. Add the Aleppo pepper, salt and freshly ground pepper to taste. Toss well and serve.
Nutritional Data (per cup): Calories: 380; Cholesterol: 0 mg; Sodium: 720 mg; Fat: 8 g; Dietary Fiber: 11 g