Name: Herb and fennel fried salted chickpeas
Prep time: 10 min
Cook time: 75 min
Total time: 85 min
Yield: 6
Ingredients: 250 gm dried chickpeas, soaked overnight in cold water, drained (1¼ cups); For shallow-frying: vegetable oil; 1 bunch sage, leaves picked; 1 bunch oregano, leaves picked; 1 tbsp fennel seeds

Herb and fennel fried salted chickpeas

Australian Gourmet Traveller recipe for herb and fennel fried salted chickpeas.

Serves 6

Prep

10M

Cook

1H 15M

Total

1H 25M

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You’ll need to begin this recipe a day ahead to soak the chickpeas.

Ingredients

250 gm dried chickpeas, soaked overnight in cold water, drained (1¼ cups)

For shallow-frying: vegetable oil

1 bunch sage, leaves picked

1 bunch oregano, leaves picked

1 tbsp fennel seeds

Method

Main

1.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.

2.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.