Fried Garbanzos with Parm and Sage

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I know you THINK you don’t like garbanzo beans — and I know this because I HATED them for decades.  As far as I knew they were those slimy anemic looking round beans carelessly tossed on an iceberg and tomato salad at diners.  But I grew up, as we all must, and discovered roasted or fried garbanzos — a true revelation.  I’d rather have homemade garbanzos rather than canned ones, but if you’re going to fry a snack, well rinsed canned g’s work just fine.  Cold beer and garbanzos, icy prosecco and garbanzos–my fave! Here you go, Beth!

Two 14.5-ounce cans garbanzo beans
Vegetable oil, for frying
6 garlic cloves, unpeeled
1/2 cup small- and medium-size fresh sage leaves
Kosher salt and freshly ground black pepper
1/4 cup grated Parmesan
aleppo pepper to taste

Rinse the garbanzo beans and drain them 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 garbanzos and garlic cloves to the oil and fry, stirring often, until the garbanzo beans are golden brown and crisp, 2 to 3 minutes. Transfer to a paper-towel-lined baking sheet and sprinkle with salt and aleppo pepper. Return the oil to 350 degrees F and repeat with the remaining chickpeas. Cool completely.

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