This yummy snack recipe comes from Chef Mark Tarbell.
It is served at his restaurant that carries his name, Tarbell's in Pheonix,AZ.
Instead of serving nuts to munch on with beer or other appetizer selections,
consider preparing some of these chickpeas.
I have seen Indian recipes that prepare chickpeas for snacking, but these have
a Mediterranean, flair to them, that seems much more appealing to
a crowd of guests.
As Always,
ENJOY!
Makes 2-4 Servings
1 can (8 to 10 oz) chickpeas, thoroughly drained and gently dried in a clean napkin
1/2 cup olive oil
About 1 cup freshly grated Parmesan|
About 2 T minced fresh parsley
Kosher or sea salt to taste
Fresh lemon juice to taste
1. Place a large skillet over medium-high heat.
2. When hot, add olive oil and heat oil until it ripples, but is not smoking.
3. Carefully add chickpeas that have been drained and dried.
4. Shaking the pan, cook for 3 to 4 minutes until the chickpeas are tan to golden brown. They will pop and bounce as they cook. When finished, they will sound hollow.
5. Pour chickpeas into a basket strainer and let most of the oil strain away.
6. Toss chickpeas in a bowl with 1/2 cup Parmesan, 1 T parsley, about 2 tsp lemon juice, and salt. Taste and add more of everything as desired.
2. When hot, add olive oil and heat oil until it ripples, but is not smoking.
3. Carefully add chickpeas that have been drained and dried.
4. Shaking the pan, cook for 3 to 4 minutes until the chickpeas are tan to golden brown. They will pop and bounce as they cook. When finished, they will sound hollow.
5. Pour chickpeas into a basket strainer and let most of the oil strain away.
6. Toss chickpeas in a bowl with 1/2 cup Parmesan, 1 T parsley, about 2 tsp lemon juice, and salt. Taste and add more of everything as desired.
7. Serve immediately.
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