Name: Fried chickpeas with lemon, rosemary and parmesan
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Yield: 4 - 6
Ingredients: 250 gm dried chickpeas, soaked overnight in cold water, drained; For shallow-frying: olive oil; ¼ cup (loosely packed) rosemary; 1 long red chilli, thinly sliced; 2 garlic cloves, thinly sliced; Finely grated rind of 1 lemon, plus wedges, to serve; To serve: finely grated parmesan

Fried chickpeas with lemon, rosemary and parmesan

Australian Gourmet Traveller recipe for fried chickpeas with lemon, rosemary and parmesan.

Serves 4 - 6

Prep

15M

Cook

Total

1H 15M

Inspired by the ridiculously good fried chickpeas at Sydney’s Ester, this is the perfect snack to accompany a beer. Enough said. Begin this recipe a day ahead to soak the chickpeas.

Ingredients

250 gm dried chickpeas, soaked overnight in cold water, drained

For shallow-frying: olive oil

¼ cup (loosely packed) rosemary

1 long red chilli, thinly sliced

2 garlic cloves, thinly sliced

Finely grated rind of 1 lemon, plus wedges, to serve

To serve: finely grated parmesan

Method

Main

1.Generously cover chickpeas with water in a saucepan, bring to the boil over medium-high heat and cook until just tender (50-55 minutes), then drain and spread on a tray lined with baking paper to dry (30 minutes; this helps stop the chickpeas spitting when you fry them).

2.Heat 1cm oil in a large, deep frying pan over medium-high heat until just shimmering. Add chickpeas and stir continuously until beginning to crisp and become golden (4-5 minutes), then add rosemary, chilli and garlic, and stir until fragrant (about 1 minute). Add lemon rind, stir to combine, then strain through a metal sieve into a heatproof bowl (discard oil). Generously season to taste and serve hot scattered with grated parmesan and with lemon wedges to squeeze over.