At the beginning of the year I promised to post some tapas recipes and somehow I got sidetracked when it got cold and we all switched to comfort food. Well here is one that was on the pike that never got published. Fried garbanzos or chickpeas are very easy to make and come in handy when you have unexpected guests for cocktails or as part of a tapas buffet. Place some toothpicks on the side so everyone can help themselves.
Nowadays you can find Pimenton de la Vera in most grocery stores. I have even seen it at Marshall's!
Olive oil, for frying
1 15-ounce can garbanzos or chickpeas, drained and rinsed
Coarse salt
1/4 to 1/2 teaspoon Pimenton (Spanish wood-smoked paprika)
Directions
Rinse and dry chickpeas thoroughly with paper towels. Set an iron skillet to medium high and add enough olive oil to reach a depth of 1/2 inch.
Slowly add chickpeas to oil, being careful as they may splatter. Fry chickpeas, stirring frequently, until golden brown, 4 to 5 minutes. Transfer to a paper towel-lined baking sheet to drain. Season with salt and pimenton, if desired. Let cool completely, and store in an airtight container.
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