On vacation in the Northwest last spring, I spotted Fried Chickpeas on a menu at Anchovies and Olives, one of Ethan Stowell's new restaurants. I was intrigued. I'm not sure my husband was quite as curious but he humored me, and I think he was glad he did.
Recently, I was rummaging through my pantry and found two cans of chickpeas and remembered those wonderful little treats. I decided to try my own version to see if I could replicate that wonderful treat. I think I came close but put my own twist on it and roasted them instead of frying them and tried some different spices.
- Preheat the oven to 250 F. Drain and rinse the chickpeas well and dry with a paper towel. Place on a rimmed baking sheet.
- Grind together 1 tablespoon anise seed, 1 teaspoon red pepper flakes and 1/2 teaspoon kosher salt. I used my mortar and pestle but a coffee grinder would work just as we'll.
- Drizzle chickpeas with a tablespoon of olive oil and toss well to coat them thoroughly. Sprinkle ground spices over the chickpeas and toss well.
4. Place in preheated oven and roast for about an hour and a half. They should be crunchy on the outside and just slightly soft inside.
These are spicy and have a hint of an anise flavor, which is different but complements the chickpeas nicely.
They would be lovely served with a plate of olives, cheese and and bread as an appetizer or in place of nuts in a salad.
How would you use them?
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