At Monument Lane in New York’s Greenwich Village the chickpea snack is positively addictive.

Proprietor Josh Früm shared the unique recipe. One other technique for making this snack is to toss a 14.5-ounce can of chickpeas—rinsed and patted dry—in 2 tablespoons of oil. Oven-roast them in a jellyroll pan at 450 F till crunchy and richly browned, about 30 to 40 minutes. Make sure to watch towards the top to verify they don’t burn.

See different associated recipes in Chickpeas: A Mediterranean Staple.

Yield: four cups
Cooking time: 25 minutes
Shelf life: Greatest in 1 to 2 days

Elements

½ tablespoon fennel seeds
2 ounces shallots
four tablespoons all-purpose flour
four cups canned chickpeas, rinsed and patted dry
three cups canola oil, for frying
1 teaspoon Aleppo pepper
kosher salt
freshly floor black pepper

Methodology

1. In a dry skillet, toast the fennel seeds for about 2 minutes till golden brown, shaking the pan sometimes. Put aside.
2. Slice the shallots very skinny and mud calmly with flour, tossing to cowl. In a medium pot, warmth the oil to 350 F. Add the shallots and prepare dinner over medium-high till golden brown, three to four minutes. Take away with a slotted spoon to paper towels to empty.
3. Return the oil to 350 F. Add the chickpeas and prepare dinner till crispy and golden brown, 5 to 12 minutes, relying on how huge the pot is. Take away with a slotted spoon to a metallic or glass bowl. Add the Aleppo pepper, salt and freshly floor pepper to style. Toss nicely and serve.

Dietary Knowledge (per cup): Energy: 380; Ldl cholesterol: zero mg; Sodium: 720 mg; Fats: eight g; Dietary Fiber: 11 g