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Appetizers | |
| Two 14.5-ounce cans chickpeas Vegetable oil, for frying 1/2 cup small- and medium-size fresh sage leaves Kosher salt and freshly ground black pepper 1/4 cup grated Parmesan | |
| Rinse the chickpeas and drain them very well. Line a baking sheet with a couple layers of paper towels and turn the chickpeas out on top in a single layer. Let the chickpeas dry thoroughly, at least 1 hour and up to 4 hours (the drier the better). Fill a medium pot with vegetable oil to a depth of 2 inches. Bring the oil to 350 degrees F over medium-high heat. Add the sage leaves and fry until a shade darker and crisp, 30 seconds to 1 minute. Transfer to a paper-towel-lined baking sheet and sprinkle with a little salt. Add half of the chickpeas to the oil and fry, stirring often, until golden brown and crisp, 2 to 3 minutes. Transfer to a paper-towel-lined baking sheet and sprinkle with salt and pepper. Return the oil to 350 degrees F and repeat with the remaining chickpeas. Cool completely. Gently toss together the fried chickpeas and sage, the Parmesan, and salt and pepper to taste. | |
| If the chick peas aren't completely dry they will come out soggy. After rinsing the peas, place on a baking sheet in an oven at 180 until they are completely dried out. Then you can fry them. If the oil spatters it means the peas are not completely dry and the temp of the oil will decrease. | |
Unrated | |
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