Snacks and sides

Herb and fennel fried salted chickpeas

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

Herb and fennel fried salted chickpeas

Chris Court
1H 15M
1H 25M

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




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.

This recipe is from the April 2013 issue of .

Drink Suggestion: Refreshing prosecco. Drink suggestion by Max Allen


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