Fried Chickpeas or Ceci Frito



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This Fried Chickpeas or Ceci Frito, is a classic Italian fried chickpea appetizer. I have to say, these  are seriously good munchies, very addictive – especially when they are served crisp warm from the skillet. Fried they are, but not deep fried. They are actually sauteed in oil/Olive oil at high heat. Ceci Frito is a close relative to the Indian Sundals (Sundals are beans or lentils stir fried quickly with spices – mostly in the southern parts of India) – the process of cooking being the same but done with different flavors.

Recently we had friends over to our place for dinner. These Fried Chickpeas were what I served for appetizers with drinks. They loved it.  There were some left overs, & with little warming up in the skillet they tasted good too! Here they are – some for you too. Adapt it to your liking with your choice of spices & fresh herbs.






Fried Chickpeas or Ceci Frito


Ingredients:

  1. 2 Cups cooked  chickpeas/garbanzos, drained and rinsed
  2. 1 Tbsp. olive oil
  3. 2 Cloves Garlic, Minced
  4. 1 Tablespoon finely chopped Parsley or any other fresh herb
  5. 2 Teaspoon Crushed Red Pepper
  6. 1 Teaspoon Paprika or Red Chilli Powder if you want if spicy
  7. Salt and pepper to taste
  8. Fresh Lemon Juice




Preparation:

If you are not using canned chickpeas, soak the dry peas overnight & then cook till soft. I use a pressure cooker to boil them; ..probably the easiest & quickest way to cook them.

Drain, rinse, and then dry chickpeas in a towel.

Heat the olive oil & garlic in a large bottomed skillet (make sure to choose a pan where the chickpeas fit in a single layer) over medium high heat. When the oil is heated & begins to shimmer, add the crushed pepper & the the chickpeas, paprika/chilli powder and salt & pepper. Increase the heat and cook, shaking the pan & tossing the chickpeas occasionally, until the chickpeas have brown  spots & crispy on the outside; some of them will start to pop.

Toss the parsley;  Squeeze lemon juice & quickly toss & serve right away!

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This is a great cocktail snack, a protein packed eat without guilt.

Note: Another way to make the chickpeas crispy is to add a couple of spoons of cornstarch or dry chickpea flour (besan) to the chickpeas; toss them together to coat before adding them to the pan to fry.

Sending this to MLLA: Twelfth Helping hosted by Apu of Annarasa, the MLLA being a brainchild of Susan.

This is also going to Priya, for Sunday Snacks: Spill the Beans – an event started by Hima of SnackORama.





Related Posts:

Chick Pea Salad with Roasted Tomatoes

Savory Layered & Nut Stuffed Chickpea Swirls

Spicy Roasted Red Pepper Hummus





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