Starters and Snacks
• 89
If your chickpeas are dried, put them in a bowl, cover them with 1 inch (2.5 cm) of water, and leave them out on the counter overnight. Then drain, rinse, and dry them well. If your chickpeas are canned, simply drain and rinse them, then dry completely. You want to be sure they are not wet so the oil doesn’t splatter while frying.Set up a place to drain the chickpeas after fry-ing, either a rimmed baking sheet with a rack on top or a kitchen towel. In a cast-iron skillet or other large, deep pan, pour in enough avocado oil to cover the chickpeas at least halfway up. Heat the oil over medium-high heat until hot but not smoking. Fry the chickpeas in small batches, without crowding the pan. Once the chickpeas are crispy and golden brown, about 3 minutes, use a slotted spoon to transfer them to the rack or towel. Once all the chickpeas are cooked, put them in a medium bowl and toss gently with the nutritional yeast, turmeric, and white pepper. Taste and adjust the spices and season with salt. Serve immediately. You can store these in an air-tight jar for a day or two, but they are best fresh.
1⁄ cups (270 g) dried chickpeas or 1 (15.5-ounce/440-g) can chickpeas⁄ to 1 cup (120 to 240 ml) avocado oil1 tablespoon nutritional yeast1 teaspoon ground turmeric⁄ teaspoon ground white pepperSea salt
Vibrational Crispy Chickpeas
Makes 2 to 4 servings
Chickpeas are indeed a superfood. One of the earliest cultivated crops in history, they are high in both fiber and protein. This dish started one day when I had leftover chickpeas from a salad. I crisped and spiced them up into a vibrant, tempting bar snack or accompa-niment to a drink or as part of a picnic. These chickpeas can also be used instead of croutons for crunch in a salad. Though I must admit, it’s a struggle to wait to devour them.
