Rosemary Sea Salt Fried Chickpeas Recipes

ROSEMARY SEA SALT FRIED CHICKPEAS

Steps:

• 1. Heat oil in a large skillet over medium high heat. Add chickpeas to the skillet and cook until golden brown and crispy, stirring occasionally, for about 15-20 minutes.
• 2. Using a slotted spoon, transfer chickpeas to a paper towel lined plate. Let drain slightly, then transfer to a medium bowl.
• 3. Sprinkle rosemary and salt over chickpeas and toss to coat. Serve warm.

ROSEMARY & SEA SALT ROASTED CHICKPEAS

Steps:

• Preheat oven to 400˚ F.
• Drain and rinse chickpeas. Spread a layer of paper towels on a rimmed baking sheet and spread the chickpeas on top. Blot the top with more paper towels until the chickpeas are relatively dry.
• Place the dried chickpeas in a medium bowl. Drizzle in the olive oil and toss gently with a large spoon. Sprinkle on the rosemary and sea salt. Toss again.
• Spread chickpeas on baking sheet in a single layer.
• Bake 30 - 40 minutes, stirring halfway through, until golden brown and crunchy.
• Add additional sea salt to taste. Serve.

LINGUINE WITH CRISP CHICKPEAS AND ROSEMARY

Steps:

• Bring a large pot of heavily salted water (2 heaping tablespoons kosher salt to about 7 quarts water) to a boil. Meanwhile, make the rosemary oil: Pat the rosemary dry with a kitchen towel. In a large Dutch oven or skillet big enough to hold all the pasta, warm the oil over medium heat. Once shimmering, add the rosemary sprigs and fry, flipping once, until sizzling subsides and leaves are crisp, 3 or 4 minutes.
• Transfer the sprigs to a paper towel-lined plate, and sprinkle with salt and pepper. Keep the pot with the oil on the stove.
• Add pasta to the boiling water, and cook to al dente according to package directions. Reserve 1/2 cup of the pasta cooking water, and drain the pasta.
• While the pasta cooks, with the rosemary oil over medium-high heat, add the butter. Once melted, add the garlic and chickpeas and fry, stirring occasionally, until the chickpeas are golden brown and crisp, 8 to 10 minutes. If some of the chickpeas explode like popcorn, that's a good sign.
• As the chickpeas cook, remove the rosemary leaves from the sprigs (pinch the top of the sprig and swipe downwards). If any do not come off easily, they aren't fully fried: Throw them back into the oil with the chickpeas and remove them after a quick fry. Crumble the leaves by rubbing them between your fingers, and set aside.
• Once the chickpeas are crisp, season with salt and pepper, reduce heat to low and stir in the pasta, adding pasta water as needed to form a glossy sauce. Stir in the parsley and crumbled rosemary leaves. Season to taste with salt and pepper. Serve with a lemon wedge for squeezing. Top with grated cheese and a drizzle of olive oil if desired.