Pimp my Garbanzo!

fried chick peasThis is a really quick recipe that takes little to prepare and get done! This makes for a great snack (especially with beer) or as a side. And its healthy!


  • 1 can of chick peas (also known as Garbanzo beans)
  • Corn flour (rice flour also works)
  • Curry leaves (Sweet Basil is a good sub)
  • 1/2 a lemon

Getting it done!

  1. Drain the chick peas into a strainer and place into a large bowl
  2. Add 3 heaping spoons of flour, 3 large pinches of salt and a generous amount of freshly ground black pepper
  3. Stir well and set aside
  4. Wash and dry 3 generous handfuls (or more) of your herb leaves and set aside
  5. Into a medium pot (or deep dish frying pan), add 4 to 5 cm depth of oil (peanut or palm works best for deep frying)
  6. Over medium heat, bring the oil to 180 degrees Celsius (or when your wooden chopsticks bubbles furiously)
  7. Add your leaves to the oil, remove after about 10 seconds and set aside
  8. Add the chick peas into the oil a handful per batch. Do not introduce too much peas at once as the oil will be unable to take the ‘shock and awe’ causing your peas to be limp instead of crispy
  9. In the event the peas are limp, remove, drain excess oil with paper towel and deep fry them again in smaller batches
  10. Stir the peas to prevent sticking and remove after they turn golden brown (under a minute should do)
  11. Drain off the excess oil with paper towel, place into a big bowl and add 1-2 pinches of salt
  12. Mix well with the leaves and squeeze the lemon over the peas just before you serve (you can also grate the lemon zest)
  13. Done!

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