They’re not sizzled. They’re not fried. They’re frizzled. And they’re delicious.
There are so many recipes for crispy chickpeas in the world. Even Alison has more than one. Most of them use oven roasting as the crisping method. A few use the pan fry. But Alison has declared, with reasonable assurance, that the way to cook chickpeas is the frizzle. (And all the Magic School Bus fans say, AMEN.) A cooking method of frying chickpeas in sizzling oil.
The best feature of this dish--the crispiness of the chickpeas-- is only rivaled by the crispiness of the sliced red onion. Who doesn’t love crispy onions?
The process is straightforward. A half cup of olive oil (yes, you need that much) is heated over medium-hight in a large skillet. First the onions and garlic get sizzly and soft, before the sprigs of fresh herbs, red pepper flakes, and two cans of chickpeas join the party. The frizzle method still takes a bit of time. I probably left them on the skillet for at least 15 minutes, shaking frequently so they didn’t burn. The final touch is my favorite dairy topping, feta cheese.
I’ve made this dish twice now, once with Alison’s One-Pot Chicken with Lemon and Dates and the other time with Alison’s Skillet Chicken with Olives and Sumac. It’s a reliable side that would go well with pretty much anything. And I usually have the ingredients on hand, so it’s an easy fix if I need one more piece to a meal. I also think it would make a lovely snack.
38 recipes cooked, 187 to go.
