Herb and fennel fried salted chickpeas

Name: Herb and fennel fried salted chickpeas
Total time: 1 h 25 min
Yield: Serves 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

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

Mar 26, 2013 2:07am

By Lisa Featherby

Serves 6
10 mins preparation
1 hr 15 mins cooking plus soaking, drying

Herb and fennel fried salted chickpeas

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.