TF and the Kidlet both seemed to really like these. I thought they were okay, but not amazing on their own. I think they work better added to other things. I had a bunch of them in my soup and that was very good.

Fried Chickpeas

Slightly adapted from Vegetable of the Day by Kate McMillan

Ingredients

• 1 (~470g) can chickpeas, drained and rinsed
• corn or peanut oil, for frying
• 3-4 cloves garlic, unpeeled
• 6 fresh sage leaves¹
• 1/8 tsp. ground Kashmiri chilies
• coarse sea salt, ground

Directions

1. After draining and rinsing the chickpeas, dry them off as best you can.²
2. Pour some oil into a wok and heat to ~190°C (375°F).
3. Add the garlic and fry for 1-2 minutes.
4. Add ~1/3 of the chickpeas and 2 of the sage leaves and fry for 4-5 minutes.
5. Transfer to a paper towel lined plate and repeat with remaining chickpeas and sage in two batches.
6. Sprinkle with ground chilies and season to taste with salt.

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¹ I was all out of fresh sage, so I swapped in 1/2 Tbsp. dried sage instead. ^Back
2 The recipe suggests doing this with paper towels, but, since I was preheating the oven for another recipe anyway, I just opted to spreak the chickpeas out on a baking sheet and pop them in the oven while it was preheating. I found this much easier than trying to mess around with paper towels. ^Back