Crunchy Chickpea Snack | News

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
kosher salt
freshly ground black pepper


  1. In a dry skillet, toast the fennel seeds for about 2 minutes until golden brown, shaking the pan occasionally. Set aside.
  2. 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.
  3. 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

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