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Food stuff : Crispy Chickpeas with Sumac and Lemon Recipe

Serial meal occasion host and author of cookbook ‘Land and Sea secrets to simple, sustainable sensational food’ Alexandra Dudley shares the fantastic summer time supper social gathering snack recipe. 

A best snack to nibble on – I appreciate to provide these to my dinner social gathering visitors right before sitting down down for supper. If you are a affected individual human being, I do advocate peeling the chickpeas. It is not as tricky get the job done as it sounds and rubbing them in a tea towel offers you a very good head get started.  Getting rid of their skins makes it possible for the chickpeas to get fantastically crispy on the exterior although remaining smooth on the inside. I generally make them in sync with my aquafaba chocolate mousse with amaretto soaked cherries as it would make the most of the chickpeas and will save wastage. Commonly I’ll toss the leftover chickpea skins into anything else I’m creating that week or usually for the main course. They include some very good roughage to curries, sauces, soups or stir-fries.

Serves 3-4 as a snack

1 can chickpeas drained 240g drained fat (*be aware reserve chickpea drinking water for my aquafaba chocolate mousse with amaretto soaked cherries)
Vegetable oil for frying
1 tsp sumac
1 tsp floor coriander
1 tsp salt
Great grind of black pepper
Zest of 1 lemon
Juice ¼ lemon


  • Drain your chickpeas and give them a rinse (reserving the chickpea drinking water if you want to make my aquafaba chocolate mousse with amaretto soaked cherries). Area your chickpeas on a clear and dry tea towel. Fold it in excess of and carefully rub them with each other. This will help rub off most of their skins. 
  • Peel off the remaining skins and place your chickpeas in a bowl. 
  • In a individual bowl incorporate your spices, salt and pepper. 
  • Place about ½ cm depth of vegetable oil into a medium sized sauté pan and carry to a medium warmth. To exam no matter whether it is very hot more than enough toss a chick pea into the oil. It need to fizz when it is prepared. If your oil is spitting, minimize the heat a bit. 
  • Pour your chickpeas into the oil and fry until finally golden brown – about 10 mins.
  • Employing a slotted spoon, eliminate the chickpeas and area them on a paper towel lined tray. Enable them to amazing for a moment or so in advance of transferring them to the spice blend and tossing nicely. Include the lemon zest and juice and give them one more toss. 
  • Transfer to a serving plate and end with a little much more lemon zest if you like. Take in proper absent. 
  • Any leftovers can be tossed into a salad or eaten with a small thick yoghurt (or coconut yoghurt) unfold on toast. 


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