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Saturday, December 1, 2012

Curry Fried Chick PeasMakes 2 ½ cups
  • 2 15 ounce cans garbanzo beans, drained
  • ¼ cup cornstarch
  • 3 tablespoons curry powder
  • 2 teaspoons cumin
  • 1 ½ teaspoons onion powder
  • 2 teaspoon smoked paprika
  • 1 teaspoon cayenne pepper
  • salt and pepper to taste
  • 2 quarts of peanut oil for frying

Directions:1. Preheat oil to 375°F.
2. Place the garbanzo beans onto a sheet pan lined with paper towels and cover with paper towels to dry.
3. Once as much liquid is removed from the beans, toss them in the cornstarch and set aside. Allow them to sit for about 10 minutes.
4. Place the remaining ingredients into a mixing bowl and toss together until fully combined.
5. Once the oil is hot drop about a third of the garbanzo beans into the oil and stir around to ensure they don’t stick to one another.
6. Fry the beans for 5 to 8 minutes or until light and crisp.
7. Drain onto paper towels for a minute before tossing them in the curry mixture.
8. Shake off the access curry mixture and set the coated beans onto a clean sheet pan. Season with salt and pepper.
9. Repeat with the remaining beans (in two more batches) and season with salt and pepper. Serve warm.
** If you don’t feel like fried foods a good alternative is to roast them:(omit the cornstarch) Preheat your oven to 375°F.  Pour the dried chick peas into a large mixing bowl and toss together with 2 1/2 tablespoons extra virgin olive oil and the spice mixture. Spread the mixture onto a sheet pan, in a single layer and roast for 20-30 minutes, stirring around every 10 minutes, or until desired texture is achieved (you’re looking for a crisp outside with a creamy inside).
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