{"id":7089,"date":"2009-06-16T12:36:26","date_gmt":"2009-06-16T19:36:26","guid":{"rendered":"http:\/\/www.ecurry.com\/blog\/?p=7089"},"modified":"2016-06-27T19:14:07","modified_gmt":"2016-06-28T02:14:07","slug":"fried-chickpeas-or-ceci-frito","status":"publish","type":"post","link":"http:\/\/www.ecurry.com\/blog\/starters-snacks\/fried-chickpeas-or-ceci-frito\/","title":{"rendered":"Fried Chickpeas or Ceci Friti"},"content":{"rendered":"


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\n\"ceci-fritos-2\"<\/p>\n


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This Fried Chickpeas or Ceci Frito, is a classic Italian fried chickpea appetizer. I have to say, these\u00a0 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<\/strong> (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.<\/p>\n

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Recently we had friends over to our place for dinner. These Fried Chickpeas were what I served for appetizers with drinks. They loved it.\u00a0 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.<\/p>\n


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Fried Chickpeas or Ceci Frito<\/h3>\n


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Ingredients:<\/strong><\/em><\/p>\n

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  1. 2 Cups cooked\u00a0 chickpeas\/garbanzos, drained and rinsed<\/strong><\/li>\n
  2. 1 Tbsp. olive oil<\/strong><\/li>\n
  3. 2 Cloves Garlic, Minced<\/strong><\/li>\n
  4. 1 Tablespoon finely chopped Parsley or any other fresh herb<\/strong><\/li>\n
  5. 2 Teaspoon Crushed Red Pepper<\/strong><\/li>\n
  6. 1 Teaspoon Paprika or Red Chilli Powder if you want if spicy <\/strong> <\/strong><\/li>\n
  7. Salt and pepper to taste<\/strong><\/li>\n
  8. Fresh Lemon Juice<\/strong><\/li>\n<\/ol>\n


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    Preparation:<\/em><\/strong><\/p>\n

    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. <\/em><\/strong><\/p>\n

    Drain, rinse, and then dry chickpeas in a towel.<\/p>\n

    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\u00a0 spots & crispy on the outside; some of them will start to pop.<\/p>\n

    Toss the parsley;\u00a0 Squeeze lemon juice & quickly toss & serve right away!<\/p><\/blockquote>\n

    \"ceci-fritos-1\"<\/p>\n

    This is a great cocktail snack, a protein packed eat without guilt.<\/p>\n

    Note:<\/strong> 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.<\/strong><\/em><\/p>\n

    Sending this to MLLA: Twelfth Helping<\/a> hosted by Apu of Annarasa, the MLLA being a brainchild of Susan.<\/a><\/p>\n

    This is also going to Priya, for Sunday Snacks: Spill the Beans<\/a> – an event started by Hima of SnackORama<\/span><\/a>.<\/p>\n


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    \nRelated Posts:<\/strong><\/em><\/p>\n

    Chick Pea Salad with Roasted Tomatoes<\/a><\/strong><\/em><\/p>\n

    Savory Layered & Nut Stuffed Chickpea Swirls<\/a><\/strong><\/em><\/p>\n

    Spicy Roasted Red Pepper Hummus<\/a><\/strong><\/em><\/p>\n


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