Fried Chickpeas with Sage and Parmesan
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 455
- Total Fat
- 30
- Saturated Fat
- 4
- Carbohydrates
- 38
- Dietary Fiber
- 13
- Sugar
- 6
- Protein
- 13
- Cholesterol
- 4
- Sodium
- 424
- Total: 1 hr 30 min (includes cooling time)
- Active: 30 min
Ingredients
Two 14.5-ounce cans chickpeas
Vegetable oil, for frying
1/2 cup small- and medium-size fresh sage leaves
Kosher salt and freshly ground black pepper
1/4 cup grated Parmesan
Directions
- Rinse the chickpeas and drain them very well. Line a baking sheet with a couple layers of paper towels and turn the chickpeas out on top in a single layer. Let the chickpeas dry thoroughly, at least 1 hour and up to 4 hours (the drier the better).
- Fill a medium pot with vegetable oil to a depth of 2 inches. Bring the oil to 350 degrees F over medium-high heat. Add the sage leaves and fry until a shade darker and crisp, 30 seconds to 1 minute. Transfer to a paper-towel-lined baking sheet and sprinkle with a little salt.
- Add half of the chickpeas to the oil and fry, stirring often, until golden brown and crisp, 2 to 3 minutes. Transfer to a paper-towel-lined baking sheet and sprinkle with salt and pepper. Return the oil to 350 degrees F and repeat with the remaining chickpeas. Cool completely.
- Gently toss together the fried chickpeas and sage, the Parmesan, and salt and pepper to taste.