Fried chickpeas: 5 great recipes for every taste!

Roasted chickpeas are almost the same as popcorn, but they are not made from corn. You can make it both sweet and salty. Roasted chickpeas are very crispy and have a pleasant nutty flavor.

Chickpeas have many original names: lamb peas, nakhat, bladderwort, etc. The characteristic nutty flavor has made it one of the favorite legumes in Central Asia. In Turkey, rice pilaf, cabbage rolls and cutlets are prepared from chickpeas, served as a dessert under a layer of powdered sugar or as a side dish with vegetables (goes great with tomatoes and green beans) with meat and poultry.

Roasted chickpeas are easy to prepare and offer a variety of flavors depending on what seasoning you choose to use, salt or add a spoonful of fine sugar. In addition, such chickpeas are a healthy alternative to chips and crackers.

Crispy fried chickpeas with honey

1. 400g chickpeas
2. ½ teaspoon cinnamon
3. 2 teaspoons olive oil
4. ¼ tea cup honey
5. A pinch of salt

Preheat the oven to 180ºC and prepare the pan by lining it with aluminum foil. Next, rinse the peas, then let the water drain. After this, place the chickpeas in a bowl, add cinnamon, olive oil, and honey, and stir until the spices completely cover the chickpeas.

Then carefully place the chickpeas in a single layer in the prepared pan and place in the preheated oven.

Bake for 45-60 minutes, stirring every 15 minutes. Sprinkle the finished chickpeas with salt as soon as you remove them from the oven while the peas are hot. Let the peas cool completely, then transfer to a bowl.

Oven-baked chickpea falafel with salad and tahini sauce

• 23.03.2014

Chickpea falafel are meatballs or cutlets made from chickpeas or lentils. In the Middle East - in Israel, Lebanon, Egypt - it is sold in the same way as fast food in America or shawarma in Russia. An independent falafel dish is chickpea cutlets wrapped in pita bread, vegetables - cucumbers, tomatoes, sweet peppers, lettuce, herbs, onions, generously seasoned with hummus (a paste made from mashed chickpeas) or tahini - a sauce made from sesame seeds. On every corner, in shops, in all restaurants - from economical to the most luxurious, in mobile trays you can buy falafel.

Before cooking, chickpeas need to be soaked for at least 8 hours - this reduces subsequent cooking time, and then boiled for one and a half to two hours. If you increase the soaking time to a day, you can skip cooking. Many recipes use the raw food option, for example, for tahini, hummus, and salads. Soaked or sprouted chickpeas, like sprouted wheat or sprouted rice, retain much more vitamins and nutrients.

Initially, falafel was made from red lentils; much later, chickpeas or chickpeas were used. I personally prefer the lentil falafel recipe because the soaking time is shorter, you don’t have to boil the lentils, and when mixed in a blender, you get a more pliable mass for preparing falafel, while the chickpea mass is grainy and crumbly.

In combination with herbs, garlic, pepper, hot spices, olive oil, falafel turns out incredibly aromatic. Falafel baked in the oven will not be as crispy as falafel fried in a frying pan, but this option is lower in calories and healthy.

Falafel is not only a tasty, nutritious, but also healthy dish. Chickpeas contain essential substances for health - proteins and fiber, as well as a lot of microelements - potassium, calcium, phosphorus and magnesium, which significantly reduce the likelihood of cancer and heart diseases, and also slow down the aging process of the skin. In the East, chickpeas are used for medicinal purposes: to cleanse the body and tone up.

The dish goes well with potatoes and tomatoes and is well digestible. In this recipe, we bake the falafel in the oven instead of frying it, so it is lower in calories and much healthier when combined with fresh fiber-rich vegetables and digestive spices.

Recipe for chickpea falafel, baked in the oven, with salad and tahini sauce

Ingredients:

Falafel:

• 1 cup dry chickpeas or red lentils
• bunch of parsley, green onions, cilantro
• 3 cloves garlic
• 1 red onion
• red chili pepper, black pepper to taste
• 1 tsp olive oil for mixture and 1 tsp for greasing pan
• salt to taste
• 1 tsp cumin
• 1 tsp ground coriander
• 1 tsp turmeric
• 1/2 tsp baking soda, slaked with lemon juice
• 1-3 tablespoons chickpea flour (or whole wheat flour)

For the tahini sauce:

• 2 tbsp sesame seeds
• juice of 1 lemon
• 2 cloves garlic, finely grated
• parsley, cilantro
• 1 tsp paprika or dry chili pepper
• Salt and freshly ground pepper, to taste

For the salad:

• red cabbage
• any salad mix
• 1 piece carrot
• 1 piece red onion

Preparation:

1. Soak the chickpeas overnight, and then boil until tender and cool or soak for a day, drain the water and dispense with cooking. Grind the chickpeas in a blender until smooth with all the spices, chopped onion, garlic, olive oil, salt and pepper. Add parsley, cilantro and stir. Then add flour, lemon juice and baking soda and stir until smooth. Add water if necessary. Roll the mixture into cutlets and put them in the refrigerator for half an hour so that they retain their shape, then place them on a greased baking tray. Bake in an oven preheated to 180 C for 30 minutes.

2. For the tahini, mix all the ingredients and leave for a few hours to allow the flavors to meld.

3. Cut the salad ingredients.

To serve, place 4 falafels (or more depending on size) on a platter with salad and top with tahini sauce.

Bon appetit!

_____________ Best wishes ॐ Julia

yoga-detox.ru | yogabodylanguage.com

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Masks and other products made from chickpea flour

As a natural, safe soap, you can use several types of masks that help not only to effectively and gently cleanse and polish the skin, but also to maintain its youth, elasticity and beauty for many years.

A variant of soap can be considered a mixture of one measure of coarse chickpea flour, half a measure of olive, peach, wheat germ or almond oil, and half a spoon of ground turmeric. Experts advise choosing coarse flour to increase efficiency.

Coarsely ground chickpea flour needs to be mixed with water, adding a little salt for deeper and better cleansing of the skin. The mixture is used instead of soap.

You can dilute chickpea flour with milk, pour in a little olive oil and add turmeric (half a spoon). This drug should be used as a body scrub, rubbing it into the surface of the dermis and rinsing off after 15 minutes.

For acne and swelling of the skin

Pour a quarter glass of whole chickpeas with cold water and leave overnight, crushing them in a mortar or blender in the morning. Melted honey and olive oil should be poured into the resulting mass, a soup spoon at a time. Wash off after half an hour. The water from soaking the chickpeas can be used as a lotion.

For acne and inflamed pimples

It is necessary to distribute the drug over the epidermis of the face immediately after mixing.

Whole chickpeas (50 grams) need to be poured with boiling water and after 20 minutes grind the mass in a blender. Into the resulting puree you need to pour a spoonful of lavender oil and 2 tablespoons of lemon juice, and also mix 3 tablespoons of the usual fatty cream.

Apply the product to a washed face in a thick layer, rinsing off after 20 minutes with a cool chamomile decoction.

For refreshment and firmness

A tablespoon of strong water infusion of chamomile needs to be mixed with chopped boiled chickpeas (50 grams) and added a spoonful of warm honey. Apply to washed skin, rinsing off after 20 minutes, massaging intensively.

With SPA effect

Add chickpea flour (2 full spoons) with natural yogurt without any additives, add a large pinch of powdered turmeric and pour in 5 drops of lemon (lime) juice for oily epidermis (5 drops of almond or peach oil for dry dermis). Distribute the composition in a thick layer, rinsing off after 20 minutes. This procedure is allowed to be carried out every other day.

For exfoliation (scrub)

Mix chickpea and rice flour in a soup spoon (or 1 part of the measure), add a teaspoon of natural sandalwood, hibiscus, coriander and rose powder (or ¼ of the measure each). The dry preparation must be taken in the required quantity, diluted with water and rubbed into the epidermis of the neck, face and décolleté in a circular motion. The substance can also be used as a body scrub. Rinse off after 10 – 15 minutes.

Soft scrub

You need to mix chickpea flour with homemade natural milk and spread, rubbing, over the skin. You can mix flour with milk powder and dilute with water. Wash off after 10 minutes.

Special scrub with turmeric

To make it, you need to grind the chickpeas into flour in a regular coffee grinder, take 2 tablespoons of the raw material and mix it with a spoonful of olive oil, adding turmeric powder (half a teaspoon) at the end. The dry mixture must be diluted with water to form a dough. For oily epidermis, you can add lemon oil (3-5 drops). Rub into skin, rinsing off after 10 minutes.

You can also make a special scrub according to an Indian recipe, suitable not only for the face, but also for the whole body. To do this, you need to grind 200 grams of chickpea grains and 150 grams of regular oatmeal into flour, mix the resulting mass with black cosmetic clay (100 grams) and a spoon of turmeric. You need to pour water into the dry mixture, bringing the mass to the state of sour cream, then add a full soup spoon of melted coconut oil and 2 tablespoons of wheat germ oil. Apply, rubbing vigorously, after which the body must be covered with a blanket, and the face with a terry towel, and after relaxing, lie down for 50 minutes. Rinse off with slightly warm water.

Roasted chickpeas in the oven

• chickpeas 250 g
• salt
• mixture of exotic spices “panch puren” 1 tsp. (fennel, cumin, kalonji onion seeds, fenugreek seeds, mustard)
• olive oil 2 tbsp. l.

Soak the chickpeas in plenty of water overnight (12 hours), drain the water the next day, rinse the chickpeas, add fresh water (I poured boiling water) and cook.

To prevent the process of gas formation, it is recommended that after 30 minutes. cooking, drain the water, rinse the chickpeas, add fresh water and cook until tender. I cooked for 1.5 hours.

Place the finished chickpeas on a sieve and dry.

Grind a mixture of exotic spices. I added a few red peppercorns. Cover a baking sheet with foil (shiny side up), add chickpeas, salt, sprinkle with spices, add olive oil and stir. Spread the chickpeas into one layer and place in an oven preheated to 200* for 30 minutes.

Stir several times during baking.

The chickpeas are crispy on the outside with a salty-spicy crust.

Fried chickpeas sweet crispy in cinnamon

• chickpeas
• cinnamon
• powdered sugar

Rinse the chickpeas and soak in clean cold water for 10-15 hours, changing the water 1-2 times. After this, cook the chickpeas until tender, but do not allow them to become overcooked. When the chickpeas are ready, drain the water and dry the peas a little. To make a sweet version of this snack, sprinkle the chickpeas generously with cinnamon. For a spicy option, sprinkle with curry, paprika or any other spices.

After this, place the peas in one layer in a mold, place in an oven preheated to 190 degrees and bake for about 40 minutes. If the warm air in the oven is distributed unevenly, then the chickpeas need to be stirred several times so that the peas cook at the same time.

As a result of cooking, the peas should become empty inside and crisp. After this, if desired, the sweet version can be sprinkled with powdered sugar. You can store prepared chickpeas in a jar, but you need to put the peas in a bowl when they have cooled down.

Chickpea cooking process

Before preparing any chickpea dish, peas should be pre-soaked in the same way as regular peas (How to soak peas correctly?). There are several tricks here.

How to soak chickpeas?

Usually the manufacturer provides detailed information on preparation on the packaging, but you should not blindly follow all the recommendations.

To soak one glass of chickpeas you will need 3-4 glasses of water. The water should be at room temperature, but under no circumstances hot. It is better to take a larger bowl for soaking, since when it absorbs water, it increases significantly in size.

It is often recommended to soak chickpeas for 8-12 hours, or in other words, overnight. This is incorrect, as soaking for such a long time will make the peas tough.

It is enough to keep the peas in water for 4 hours. To check, the pea must be broken or crushed. If it is soft and crumbles easily, you can start cooking the chickpeas.

How long should you cook chickpeas after soaking?

Many dishes have been created from chickpeas. It can be served as a side dish for vegetables or meat, you can cook soup with it or make puree.

Depending on what result should be obtained at the end, the cooking time also varies.

The process of cooking chickpeas is not complicated and is similar to cooking regular peas or lentils.

Soaked chickpeas are poured with fresh water and put on fire. After the water boils, reduce the heat and remove the foam and cook the “lamb” peas for 1-1.5 hours. During this time, it will not have time to boil and will retain its shape.

If you are thinking about pureeing, then it takes longer to cook the chickpeas after soaking - at least 2 hours. By the way, in order for the chickpeas to boil faster, you can add a little baking soda to the water.

How to cook chickpeas in a slow cooker?

Cooking “lamb” peas in a slow cooker follows approximately the same pattern as on the stove. Soaked chickpeas are poured with water (two fingers’ worth) and cooked in the “Stew” mode for 3 hours. You can use the “Pilaf” mode - then the chickpeas will cook faster, in 2 hours.

It is important to constantly check the readiness of the chickpeas and not allow the water to completely evaporate. This cooking technology can be used for multicookers from any manufacturer: Redmond, Polaris, etc.

This cooking technology can be used for a multicooker from any manufacturer: Redmond, Polaris, etc.

How to cook chickpeas for fishing?

As it turns out, chickpeas are not only a nutritious dish, but also an excellent bait for fish.

It can be used in different ways: you can simply throw it into the water, attracting large fish, or you can put it on a hook instead of a worm.

For fishing purposes, it is not necessary to cook “mutton” peas; it is enough to steam them. To do this, chickpeas are soaked in boiling water in a thermos for 2 hours, and then used for their intended purpose.

You can also cook regular peas or millet for fishing.

Brief characteristics and properties

Ripe seeds vary in color, but are often either beige or slightly brown. Varieties with green, black and red shades are also common. In cooking, preference is usually given to light-colored chickpeas. The plant itself, regardless of the color of the fruit, has almost the same appearance. Chickpeas are classified as annual legumes, and their relatives are:

1. lentils;
2. beans;
3. peas.

The plant has a branched, strong stem covered with elastic hairs. Its height can reach 70 cm. Compared with other legumes, it does not spread on the ground and does not need support, but, on the contrary, with its branches spread out, it confidently stands in the middle of the garden bed. Its color is purple or white single flowers, which are shaped like butterfly wings. In place of each flower, a box is formed containing 1-3 seeds. This crop is completely unpretentious: spring showers, drought or frosts down to -10 are not scary for it.

What are the benefits of chickpeas?

Why is “mutton” peas so popular in the Mediterranean? The answer is simple. Chickpeas contain about 80 beneficial substances. It contains vitamins B, A, P, E, C, as well as many minerals that are beneficial for the human body.

This type of pea helps normalize cholesterol and blood sugar levels, so those who suffer from diabetes should definitely include these miracle peas in their diet.

In addition, chickpeas are an excellent antidepressant, stimulate brain activity, and remove toxins from the body.

Of interest to women is the fact that lamb peas have the ability to prolong youth and also perfectly heal skin diseases. Chickpeas are also good for men's health.

Peas can be a good way to increase hemoglobin for pregnant women.

Also, these healthy peas are an excellent prevention of cancer.

A truly wonderful product, but it also has contraindications. This product, like all legumes, promotes the formation of gases in the intestines, so people with diseases of the gastrointestinal tract should be careful.

Description and properties of chickpeas

Ripe seeds come in different colors, most often they are beige or slightly brownish. There are red, green and black shades. In cooking, preference is given to light varieties. The plant itself has almost the same appearance, regardless of the color of the fruit. It belongs to the annual legume family, its relatives are:

• peas;
• lentils;
• beans.

Interesting:

The most abundant harvest is obtained in tropical and subtropical climates. In Russia, it bears fruit noticeably more modestly.

Archaeological excavations confirm that chickpeas were cultivated in the Ancient world; ancient healers used it as a medicine to increase sperm activity, enhance potency, normalize the menstrual cycle and increase the likelihood of conception.

A special feature of chickpeas is their delicate nutty taste. The composition of lamb peas includes:

• amino acids;
• vitamins C, E, K, A, group B;
• choline;
• isoflavones;
• potassium;
• iron;
• manganese;
• calcium;
• phosphorus;
• magnesium;
• zinc.

Important:

The quality of protein in chickpeas is close to that of animals.

Fried chickpeas in soy sauce

Large chickpeas have a slightly nutty flavor that intensifies when roasted, while a dash of hot chili pepper and a salty-sweet glaze make the appetizer very savory.

• 50 g chickpeas
• 2 tbsp. soy sauce
• 1 tsp Sahara
• a pinch of ground chili pepper
• vegetable oil for frying

Pour plenty of cold water over the chickpeas and leave for 12 hours. Drain the water, place the chickpeas on a paper towel and pat dry well.

Heat a small amount of oil in a frying pan and fry the peas for 5 minutes. At the same time, it should turn a little white.

Mix soy sauce and sugar in a bowl, shake until completely dissolved.

Sprinkle the chickpeas with chili pepper (the amount depends on the desired spiciness of the appetizer; the slight spiciness perfectly complements the salty-sweet glaze), pour the sweet soy sauce into the frying pan and glaze the nuts over medium heat until the excess liquid is rendered and the soy glaze covers the chickpeas with an even crust.

Let the glazed roasted chickpeas cool thoroughly before serving. When warm, it is quite soft, and when it cools down, it will crunch no worse than real nuts.

Source

Salty for beer

Roasted chickpeas go well with beer as a light snack. The recipe is quite simple.

What you will need:

• 200 g chickpeas;
• two teaspoons of salt;
• a teaspoon of sweet smoked paprika;
• a teaspoon of garlic powder;
• 100 ml vegetable oil.

Preparation procedure:

1. Wash dry chickpeas under the tap, add cold water in a ratio of 1 to 4 (4 glasses of water per glass of chickpeas) and leave for 8 hours. During this time, the beans should swell and become softer.
2. Place the soaked chickpeas in a colander to drain. In addition, it is advisable to blot the peas with a paper towel so that they are not too wet.
3. Leave the chickpeas to dry, at this time mix the paprika with salt and garlic powder in any convenient container, for example, in a bowl. In addition to the seasonings listed in the recipe, you can add others to suit your taste. It can be a mixture of hot peppers, for spicy lovers, or cinnamon - for a piquant, sweetish taste.
4. Once the chickpeas are dry, you can start frying them. In a deep frying pan you need to heat the vegetable oil and put the beans in it. To prevent them from burning, they must be stirred periodically. As the chickpeas fry, they should take on a slightly golden color and become glossy. A sign that peas are ready is a characteristic popping sound. As soon as a couple of such “explosions” occur, the chickpeas must be immediately removed from the pan with a slotted spoon and placed in a plate.
5. After the fried beans have cooled, pour the prepared spice mixture into them and mix thoroughly.

Roasted salted chickpeas are ready to eat.

With vegetables

Fried chickpeas with vegetables is a delicious vegetarian dish that requires the following ingredients:

• 200 g of dry peas (can be replaced with one can of canned peas);
• one large onion;
• two cloves of garlic;
• a bunch of spinach;
• two carrots;
• 1 cm ginger root;
• two tablespoons of soy sauce;
• 1 chili pepper;
• vegetable oil or ghee;
• black pepper.

Preparation procedure:

1. If you use dry chickpeas, they need to be soaked and boiled. To do this, pour the peas into a container, fill it with water, which should be twice as much, and leave it overnight. By morning, the chickpeas will be saturated with water and double in size. Excess water must be drained, then pour clean water so that it completely covers it, and put on high heat. Cook, covered, until boiling, then reduce heat to low and cook for one hour so it doesn't get too mushy. Canned chickpeas do not require any preliminary preparation.
2. While the peas are cooking, you need to work on the remaining ingredients - vegetables and spinach. They need to be cleaned and washed.
3. Cut the carrots into strips, the onion into thin half rings, the chili and garlic as finely as possible, grate the ginger.
4. Heat a frying pan over medium heat, pour in vegetable oil or add half a teaspoon of ghee.
5. Place onion, garlic, carrots in a frying pan and fry for five minutes with constant stirring.
6. Add chili, spinach and grated ginger, stir, then pour in chickpeas, stir, add soy sauce, pepper, stir again and cook with constant stirring for another couple of minutes.

Fried chickpeas are immediately placed into plates and served along with cilantro or parsley.

Simple recipe

Roasted chickpeas can be cooked in the oven. This snack option only requires four ingredients:

• two glasses of canned chickpeas;
• a teaspoon of paprika;
• three tablespoons of vegetable oil;
• one and a half teaspoons of coarse salt.

Preparation procedure:

1. Heat the oven to 220 degrees.
2. Drain the liquid from the can of canned chickpeas, pour the peas onto a towel and let dry.
3. Place the beans on a baking sheet, pour over the vegetable oil, stir and place in the oven for 35 minutes.
4. Remove the pan from the oven, sprinkle the chickpeas with paprika and salt, stir and place in the oven for another three minutes.
5. Transfer the fried peas to a towel; when cool, place in a dish.

Step-by-step recipe for making hummus at home

Alas, in our country chickpeas are mainly popular among adherents of proper nutrition.

The rest prefer to avoid shelves with incomprehensible products: both the cost and the lack of knowledge of what to do with them are scary.

Let's try to combat two misconceptions at once: the price of a 600-gram pack of peas itself is approximately two dollars, and recipes for its preparation are always based on spices, garlic and olive oil.

For hummus you will need:

1. 400 g chickpeas
2. 3 tbsp. spoons of sesame seeds
3. 2 cloves garlic
4. 7 tbsp. spoons of olive oil
5. Juice of half a lemon
6. Spices: cilantro, cumin, paprika, coriander

It’s possible to make hummus at home!
The authentic recipe uses tahini instead of sesame seeds, also known as tahini, a paste made from ground seeds with olive oil and spices.

But its universal substitute is easy to prepare yourself using a blender.

Step 1: Soak the peas

At the first stage, soak the peas

In the evening, fill it with water and leave it to swell until the morning. In size, as can be seen in the photo, chickpeas increase significantly.

By morning there will be more legumes

Step 2: cook the chickpeas

Place in a saucepan and add water so that the moisture constantly evaporates. Add a little salt. It will take about an hour for the peas to become completely soft.

Cook in salted water until soft

Step 3: Make the tahini

For tahini, take 3 tablespoons of sesame seeds and two cloves of garlic

While the chickpeas are simmering, prepare a homemade sesame paste substitute.

To do this, mix three tablespoons of seeds (they cost pennies in any large supermarket) in a blender with two cloves of garlic and a couple of tablespoons of olive oil.

Start blending with olive oil

Add the juice of half a lemon and turn on the blender again. This is what the finished paste looks like:

Homemade tahini

Step 4: prepare hummus

Let's move on to the main stage

We drain the water from the peas into a separate pan - it will come in handy later. Leave some chickpeas to decorate the finished dish.

Pour beans into blender

Place some of the peas in a blender bowl and begin grinding, adding water if necessary.

The result should be the consistency of thick sour cream. When the mass becomes homogeneous, add another five tablespoons of olive oil.

If you are not particularly obsessed with the fight against extra pounds, you can do more - you can’t ruin hummus with oil.

Don't forget about olive oil

Step 5: Spices

Add the spices last

Spices are next in line. In my case it was a teaspoon of ground cumin and the same coriander.

I decided to save the paprika and hot peppers for serving. We continue to beat until we get something similar to the photo.

Step 6: Prepare to Serve

Roast some grains for decoration

In a frying pan, fry a small amount of the remaining boiled chickpeas until they become crispy.

Step 7: Enjoy the taste

Bon appetit!

Place half of the pasta in a bowl, pour olive oil on top, sprinkle with roasted peas, paprika and hot red pepper. Serve with olives and fresh bread.

Alas, there were no traditional oriental flatbreads in the supermarket closest to me.

I transferred the remaining paste into a pasteurized glass jar and put it in the refrigerator - it can be stored safely for a week. But I don't think it will last that long.

Side dish, independent or main dish?

Lamb peas are a versatile bean. They are good in all their guises. You can make chickpea puree. It's delicious served with stews, poultry and BBQ sauce!

The principle is the same as with potatoes. Boil the beans until tender, add salt, add seasonings to taste, beat with a mixer, blender, or use a regular masher. To obtain the desired consistency, you can add hot milk to the bubbler at the rate of 150 ml of liquid per 200 g of dry raw product. Season the finished puree with butter and serve hot.

But nukhat is not necessarily a side dish. Due to its high protein content, it can easily become a main dish. How to make delicious chickpea cutlets that everyone at home will appreciate?

For juicy, aromatic meatballs, take:

• 250 g chickpeas;
• 2 cloves of garlic;
• 2 eggs;
• 1 large onion;
• 3 tbsp. l. flour;
• breadcrumbs;
• vegetable oil for frying;
• salt and other spices to taste.

Boil the beans until tender, puree, add chopped onion, grated garlic, eggs, flour and seasonings. Stir until a homogeneous mixture is formed, form cutlets, roll in breadcrumbs and fry on both sides.

As a side dish you can use potatoes, baked asparagus or buckwheat.

Fried chickpeas in a frying pan

• 200 g chickpeas (chickpeas)
• 1 tsp paprika
• 1 tsp sea ​​salt
• ½ liter cold water
• half a glass of olive oil

1. Soak chickpeas in cold water overnight.

2. Check the chickpeas for cloves: if they burst easily, then you can start frying. Don't forget to drain the water.

3. Pour olive oil into a small frying pan with a double bottom (you can also use odorless sunflower oil), heat it up and add the soaked chickpeas. Fry for a few minutes until lightly golden and the chickpeas float in the oil.

4. Using a slotted spoon, place the chickpeas on a plate covered with napkins to absorb excess oil, sprinkle generously with fine sea salt and paprika. Remove the oily napkins and transfer the fried chickpeas to a clean, dry snack bowl.

Some housewives claim that chickpeas do not explode at high temperatures, unlike ordinary peas. Where they got this information from is unknown, because personally, my chickpeas began to explode within a couple of minutes, as soon as they turned golden. By the way, the first pea “explosions” in your kitchen signal that the chickpeas are ready. Therefore, do not try to fry chickpeas the same way you would fry real nuts; you will not get cooked sides.