And he's game for experimenting with cooking, both being our guinea pig and offering up new creations. Last Saturday, inspired by a recipe he'd seen in a Southwest Airlines magazine, he threw together a spicy fried chickpeas appetizer and brought them to our Supper Club get-together. And there was much rejoicing.
The appetizer is really very simple. Breaded and fried chickpeas, with mucho spice added. Result: addictive, a-typical, and better for you than most other appetizer's out there. The 0riginal recipe is here, but DNA found it extremely bland slash didn't have time to finish, so he dumped a bunch of extra spice in. And you know? It worked.
Spicy Fried Chickpeas (serves 8 as an appetizer)
|Olive and canola oil for frying|
|2 (15-ounce) cans chickpeas, thoroughly drained and rinsed|
|3 tablespoons all-purpose flour|
|2 teaspoons kosher salt|
|2 Tbs smoked paprika|
1-2 Tbs cayenne (or to taste, conceivably much more)
- Fill a large heavy-bottomed pot fitted with a deep-frying thermometer with 3 inches of oil (1/2 olive, 1/2 canola) and heat to 375°F over medium heat.
- Meanwhile, dry drained chickpeas thoroughly with paper towels. Combine 2 tablespoons of the flour, the salt, and the paprika in a large bowl and briefly whisk to break up any lumps. Add chickpeas and toss to coat. Line a baking sheet with paper towels and set aside.
- Working in two batches, fry chickpeas until they stop popping and have turned golden brown, about 3 to 4 minutes per batch. (Be careful: A lot of commotion and steam erupts from the oil when the chickpeas first drop.) Remove with a skimmer or a frying basket to the paper-towel-lined baking sheet.
- Toss together chickpeas and paprika and cayenne in a bowl and serve immediately.