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Recipe: Crispy Ceci

A recipe from Robert Belcham, executive chef at Campagnolo, for this warm dish of seasoned chickpeas
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A recipe from Robert Belcham, executive chef at Campagnolo, for this warm dish of seasoned chickpeas

Crispy Ceci for six:

1½c dried chickpeas, soaked overnight in water
2c baby arugula
1c baby spinach
¼c fresh mint, torn into small pieces
2 scallions, sliced thin on a bias
¼c Italian parsley, leaves sliced thin
1½tsp chili flakes
1 lemon, zested and juiced
2tbsp extra virgin olive oil
Salt
6c canola oil

Take the soaked chickpeas and cook them in fresh water until very tender. Season with salt at the end of the cooking process. The cooking time (45 to 60 minutes) will vary according to the age of the chickpeas. Once cooked, they can be kept in the fridge for up to two days.

In a pot that can hold at least 12c (the more the better) bring the canola oil to a temperature of 375F. Drain the chickpeas, dry them on paper towels and then slowly pour them into the hot oil. While they are cooking, add to a large bowl the arugula, spinach, scallion, mint and parsley. After about four minutes of frying, remove the chickpeas and drain well. While they are still very hot, add them to the bowl of greens. Season everything with salt, chilies, lemon zest, juice and, finally, the extra virgin olive oil. Toss very well and check for seasoning. Add more of anything you like, divide among six warm bowls and serve.

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