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Fried chickpeas with lemon, rosemary and parmesan


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.

You'll need

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

  • 01
  • 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).
  • 02
  • 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.

At A Glance

  • Serves 4 - 6 people
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At A Glance

  • Serves 4 - 6 people

Drink Suggestion

A can of cold lager.

Featured in

Jun 2014

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