Thursday, March 28, 2013

Fried Chickpeas with Sautéed Garlic and Truffle Salt | Friday Night Bites



It has been a long week at work.  Busy, busy and even more busy as the week is winding down.  It is all good stuff, just not enough time in the day to accomplish all that needs to be done.  Surprisingly enough, I do believe that everything will be done – just need to have a laser focus as Friday approaches.

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Speaking of Friday, it is time for my weekly series, Friday Night Bites.  This week I have created a recipe that I have wanted to make for a long time.  All over the internet, I have been admiring these appetizers comprised of chickpeas.  They are either baked or fried, but come out with a crispy skin and often flavored with spices or herbs.



I knew that I wanted to create a simple yet flavorful chickpea recipe.  That was exactly what I did.  The combination of the sautéed garlic and the hint of truffle essence in the salt, was simply perfect.  I picked up the truffle salt from Napa Style on a trip to Yountville one day.  It has proven to be a well used condiment in our house hold.  In fact, just might have to take another trip soon to Yountville to stock up.


I served this appetizer with a chilled Edna Valley Vineyard Chardonnay.  The richness of the Chardonnay and the creaminess of the chickpea made for a perfect pairing. This Chardonnay has hints of pear, apple, apricot and pineapple with subtle notes of clove and cinnamon.  It is a medium bodied wine with bright acidity and a long finish.

The chickpeas are a blank canvass that is begging to be painted on by way of additional flavorings.  What would flavor combination would you make with a can of chickpeas?



Fried Chickpeas with Sautéed Garlic and Truffle Salt

1 Can (15.5 oz) Chickpeas (Garbanzo Beans)
8 Cloves of Garlic, peeled and sliced thin
Truffle Salt
Olive Oil

Drain the can of chickpeas in a strainer and rinse well with water to clean the beans.  Shake the beans to get rid as much water as possible.  Lay three or four layers of paper towel on a baking sheet and spread the beans over it.  Use another paper towel to gently absorb the water on the beans. To remove any extra skin, roll the beans around to remove.  Once they are dry, discard the skins and paper towels.

In a large skillet, add about 2 tablespoons of olive oil to the pan.  On medium heat, add the sliced garlic and sauté for about 3 to 5 minutes until light golden brown.  Remove the garlic slices from the pan and set aside.  Next add the chickpeas to the oil and toss.  Cook on medium to medium high until they start turning a golden brown color and become a bit crisp.

Add more olive oil if required.  Add the sautéed garlic slices to the pan and toss. Season with the truffle salt and enjoy.


28 comments:

  1. Healthy and aromatic recipe.. looks awesome !

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  2. I tried truffle salt recently and I LOVE!!!! I'm oh-so obsessed with truffle salt! And to match it with garlic? I'm in heaven! And with fried chickpeas...I'm in 7th heaven! I just know these flavours are "outta this world!"

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    1. I am with you Jen - I too am obsessed with truffle salt! Hope you have a great weekend!

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  3. These sautéed chickpeas sure are a way to wind down from a busy week, Lisa! They look so easy to make, yet so delicious! I just happen to have all the ingredients, can't wait to try! Have a Happy Easter!!!

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    1. They were super easy and tasty. Happy Easter to you and your family!

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  4. Along with a splendid glass of Chardonnay, this looks like The perfect snack to enjoy after a long week. :)

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  5. This look like such an addictive and tasty snack, Lisa! Love the flavors you added, they are perfect :).

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    1. Laura - they were quite tasty and the flavor opportunities are endless. Happy Easter!

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  6. I think this recipe just might enter the OMG category!!! LOVE!

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    1. Love it! Let me know how you like it. Hope you have a great Easter holiday!

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  7. Boy do these look fanastic! Love the addition of truffle salt. I have a bag of it in my cupboard, but I'm holding onto it for a special occasion haha.

    Happy Blogging!
    Happy Valley Chow

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    1. If you make these, let me know how you like them. Hope you have a great Easter!

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  8. How we love chickpeas!!! These looks very easy to make yet so rewarding! Hope you have a Happy Easter

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  9. I'm hooked on truffle salt-love it sprinkled on Padron peppers!
    I'm looking forward to Friday and this 'bite' looks just perfect to me ;-)
    Happy Easter Lisa!

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    1. Happy Easter to you Patty!!! Have fun with the "littles"

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  10. Dear Lisa, this looks wonderful. I have copied the recipe in my OneNotes program to try. I have a small bottle of truffle infused olive oil, so I will use a little of that, with plain olive oil to get the truffle flavour. Yum! Thanks for sharing.

    Hugs,

    Rose xxx

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    1. Thank you for stopping by! Love the addition of truffle oil. :)

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  11. I want you to know I bought my very first can of chick peas today. I've never been adventurous with my side items and the hubby is a meat and potatoes guy. This looks like a great first recipe for me to try.

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    1. Yeah! Let me know how you like it! I have loved chickpeas since being a kid and finally got adventurous with them. Smile.

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  12. You have so many great different (for me) recipes! I'm going to save this for when we have a party so I can offer something other than sweets. :)

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  13. Yum! I've been on a chick pea kick lately and have tried these yummy treats in a different variation but I love your creative touch!

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  14. One of the most popular snacks in the Philippines is peanuts fried with salt and lots of garlic. I love this chickpea version. So much easier! I bet these disappeared fast. :)

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  15. Wow! This sounds like another not-to-be-missed treat! Though, to be honest, I'm still on the fig crustini page; since last weekend, I've made them three times more, with St Agur, the blue cheese from Auvergne (France)... It was the hit of the night, on three different occasions.
    This being said, I would need some time to re-focus on the garlic and chickpeas story, as it suggests a completely different set of rich flavours. And I look forward to it.
    Monday here is a free day too and I will take the time for it.

    Have a great Easter time!

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  16. Love chickpeas so I'm intrigued with frying or baking them too. Glad you tried them and I need to get on the ball and do the same, nice recipe Lisa.

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  17. I have been wanting to try roasted chickpeas for a snack. This sounds amazing with the garlic and the salt, yum!

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It simply makes me smile when I receive a new comment and I look forward to hearing from you!