Pan-Fried Crispy Chickpeas with Lime


I’ve now been a chickpea-peeling convert for some time, and this technique seems to make quick work of it. Spread the chickpeas out on half a dish towel.  Fold the remaining half of the dish towel over the top of the chickpeas and gently rub the dish towel over the surface of the chickpeas.  I do this for about a minute and it loosens the peels. Pluck the chickpeas off the towel one-by-one, tossing the peel aside as you go. Transfer the peeled chickpeas to a bowl. Once they are peeled, when the chickpeas meet hot oil in a pan, the outsides turn deep golden brown and so crisp that they are one of my favorite crunchy snacks.   

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