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Old Bay Chickpeas - from TAP
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From the Menu of ... TAP
1180 Peachtree St., Atlanta
404-347-2220
Q: "The [Better Health] section of the AJC mentioned a delightful-sounding bar snack, baked and seasoned chickpeas: "At TAP, the contemporary-styled gastro pub in Midtown, chickpeas are baked and spiced with Old Bay seasoning to create a crunchy bar snack that, according to general manager Mee Gray, "goes great with our beers." I am wondering if you could possibly get that one. It sounds delicious, healthy and easy --- my favorite recipe characteristics."
-- Carol Goodson, Carrollton
A: How about compulsively addictive, salty and tasty, instead? Executive chef Todd Ginsberg shared the recipe, but he didn't mention anything about baking the chickpeas. These little guys are deep-fried. But they are good with beer, for sure. "When I was designing the menu, I was thinking about salty, fatty, spicy --- all the key things that go with beer and make you want to drink beer and have fun, " Ginsberg said. "It might be my favorite thing on the menu to eat with beer."
This snack is great for a party, and it's very simple to prepare --- but the process does take three steps. For convenience, soak the chickpeas two nights before your bash and boil them one day before. Then, the day of the party, all you'll have to do is drop them in the fryer. Chef Todd Ginsberg suggests serving them with a cold Peroni or the local Numbers ale.
Hands on time: 20 minutes Total time: 1 hour and 30 minutes Serves: 10
Ingredients:
-
1 pound dried chickpeas
1 carrot, cut into thirds
1 stalk celery, cut into thirds
1 small onion, quartered
5 sprigs fresh thyme
2 cloves garlic, lightly crushed
Vegetable oil for frying
Old Bay seasoning
Instructions:
In a large pot, cover the chickpeas with water, approximately double their volume. Let sit at room temperature overnight.
Drain the soaked chickpeas. Add the carrot, celery, onion, thyme and garlic, and cover with 1 1/2 times their volume in fresh water. Bring to a boil; reduce to a simmer and cook until tender but not falling apart (just past al dente), about 45 minutes. Drain, remove the vegetables and thyme, and allow the chickpeas to dry slightly.
Heat the oil in the fryer to 325 degrees. Fry the chickpeas until they are a dark golden color, crispy and light, about 5 to 8 minutes. Drain on paper towels. Season with Old Bay. Serve slightly warm or at room temperature.
Drain the soaked chickpeas. Add the carrot, celery, onion, thyme and garlic, and cover with 1 1/2 times their volume in fresh water. Bring to a boil; reduce to a simmer and cook until tender but not falling apart (just past al dente), about 45 minutes. Drain, remove the vegetables and thyme, and allow the chickpeas to dry slightly.
Heat the oil in the fryer to 325 degrees. Fry the chickpeas until they are a dark golden color, crispy and light, about 5 to 8 minutes. Drain on paper towels. Season with Old Bay. Serve slightly warm or at room temperature.
Notes:
This recipe calls for overnight soaking of the chickpeas.
Nutrition:
Per serving: 141 calories (percent of calories from fat, 31), 7 grams protein, 18 grams carbohydrates, 7 grams fiber, 5 grams fat (1 gram saturated), no cholesterol, 8 milligrams sodium.
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