Fried chickpeas

Step-by-step cooking

1. Step 1:

   

   Prepare the necessary ingredients for the dish.

2. Step 2:

   

   Soak chickpeas overnight in plenty of cold water. During soaking, chickpeas can emit light clicks that can be heard even through water. Therefore, if you hear an incomprehensible periodic crackling from the kitchen at night, then do not be afraid - it's chickpeas. If these clicks interfere too much, you can rearrange the chickpeas in the oven - nothing can be heard behind the hermetically closed door.

3. Step 3:

   

   In the morning, drain the water, rinse the chickpeas and dry thoroughly. If water droplets remain on the chickpeas, then when in contact with hot vegetable oil, the oil will start shooting strongly, and everything around will then have to be washed of fat.

5. Step 4:

   

   Heat vegetable oil in a frying pan over medium heat. Lay out the chickpeas and fry it, stirring occasionally for about 20 minutes. Do not expect that the peas will brown - the skin will shrink slightly, but at the same time the color will practically not change. Therefore, it is not necessary to fry peas longer than the specified time, achieving a ruddy crust - it can be greatly over-dried. However, someone prefers just such a dry crispy option.

6. Step 5:

   

   When the chickpeas are calcined, add paprika, chili, curry, ground pepper and salt. Mix the spices with the chickpeas and fry, stirring, for another 5 minutes.

7. Step 6:

   

   Put the finished chickpeas in a container from which it will be convenient to eat. It can be consumed both hot and completely cooled. If you want to keep chickpeas longer, it needs to be completely dried from fat on a paper towel, then folded into a dry container with an airtight lid. Store in a dry place without direct sunlight. I can't tell you the exact storage time - because usually fried chickpeas are eaten unnoticed on the same day. Enjoy your meal