Herb and fennel fried salted chickpeas

AT A GLANCE

  • Serves 6 people

  • 250 gm (1¼ cups) dried chickpeas, soaked overnight in cold water, drained
  • For shallow-frying: vegetable oil
  • 1 bunch sage, leaves picked
  • 1 bunch oregano, leaves picked
  • 1 tbsp fennel seeds
01   Combine chickpeas and enough cold water to cover generously in a saucepan (do not salt water), bring to the boil over medium heat, reduce heat to low and simmer until tender (30-40 minutes). Drain, spread over a tray lined with a tea towel and set aside to dry to remove excess moisture.
02   Heat oil in a large frying pan over high heat until shimmering, add half the chickpeas and shallow-fry until turning golden (3-5 minutes). Add half the herbs and half the fennel seeds, cook until fragrant (4-6 minutes), then remove with a slotted spoon and drain on absorbent paper. Repeat with remaining ingredients. Transfer all ingredients to a bowl, add 1 tbsp sea salt flakes, toss to combine and serve. Herb and fennel fried salted chickpeas will keep in an airtight container for 3 days.
This recipe is from the April 2013 issue of Australian Gourmet Traveller.

Recipe:

LISA FEATHERBY

Photography:

CHRIS COURT

Styling:

LUCY WEIGHT

Drinking Suggestion:

REFRESHING PROSECCO. , suggested by MAX ALLEN

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