Recipe
May 30, 2011
Crispy Ceci Recipe
Step 1: Cook the soaked chickpeas in fresh water until very tender, from 45-60 minutes. (Season with salt at the end of the cooking process.)
Step 2: In a pot that can hold at least 12 cups, bring the canola oil to a temperature of 375°F, using a deep-fat thermometer to gauge.
Step 3: Drain the chickpeas and dry well on paper towels. Slowly pour the chickpeas into the hot oil. Meanwhile, toss the arugula, spinach, mint, scallions and parsley in a large bowl.
Step 4: After about 4 minutes of frying, remove the chickpeas and drain well. While still very hot, add chickpeas to the bowl of greens. Season with chili, salt, lemon zest and juice, and olive oil. Toss well and serve warm as a starter alongside other shared dishes.
Directions
Yield:
Step 1: Cook the soaked chickpeas in fresh water until very tender, from 45-60 minutes. (Season with salt at the end of the cooking process.)
Step 2: In a pot that can hold at least 12 cups, bring the canola oil to a temperature of 375°F, using a deep-fat thermometer to gauge.
Step 3: Drain the chickpeas and dry well on paper towels. Slowly pour the chickpeas into the hot oil. Meanwhile, toss the arugula, spinach, mint, scallions and parsley in a large bowl.
Step 4: After about 4 minutes of frying, remove the chickpeas and drain well. While still very hot, add chickpeas to the bowl of greens. Season with chili, salt, lemon zest and juice, and olive oil. Toss well and serve warm as a starter alongside other shared dishes.