Photograph by Marcus Nilsson Food Styling by Maggie Ruggiero Prop Styling by Theo Vamvounakis

Crispy Chickpeas

Amuse-Bouche from Issue 5 – Spring / Summer 2014 – Caravan

Camels traversing the Moroccan desert have been known to halt their lilting stride to nibble on clumps of thistles. Our artichokes, fried twice so they look like they’ve been languishing in the sun, will prompt a similar pause, then brisk devouring. Particularly alongside chickpeas tumbled with North African spices and air-cured meat.

serves 6

  • ¼ tsp ground allspice
  • ¼ tsp ground cinnamon
  • ¼ tsp ground coriander
  • ¼ tsp ground cumin
  • tsp ground cloves
  • tsp cayenne pepper
  • 1 (15-oz) can chickpeas, drained, rinsed
  • ½ cup olive oil
  • 1 clove garlic, minced
  • flaky sea salt for sprinkling

  • 1

    Stir spices together in a small bowl. Pat chickpeas dry. Heat oil in a large skillet over medium-high heat. Fry chickpeas, tossing occasionally, until golden and crispy, about 6 minutes. Drain excess oil from pan. Stir in garlic and sauté until soft, about 30 seconds. Add spices, tossing to coat, and sauté until fragrant, about 30 seconds. Sprinkle with sea salt.