Mustard Microgreen Crispy Chickpeas

February 25, 2020

Mustard Microgreen Crispy Chickpeas

Author: Wally Graeber (Hamama Team Happiness Member)

Prep: 5 minutes
Cook: 10 minutes
Makes:
4 servings

 

It is time to brighten up the end of winter and bring to life your family's lunch options. Watch out though, you may find yourself emptying the bowl quickly. Consider doubling the 4 serving batch.


Wally Graeber‎‎_Microgreen Mustard Crisy Chickpeas_HamamaRecipes_2.24.20

Ingredients:

- 2 teaspoons smoked paprika (Hungarian if available)
- 2 teaspoons chili powder or chili flakes
- 1/2 teaspoon salt
- 1/2 teaspoon fresh-cracked black pepper
- frying oil (sunflower or coconut that has a high smoke point)
- 2 cups chickpeas (from a can or dried chickpeas that have been cooked and cooled) *see note
zest and juice from 1/2 lime or lemon
- A chunk of your favorite aged cheddar (Hook's 5-year from Wisconsin is my favorite)
- 3 Seed Quilt sections of the Hot Wasabi Mustard Microgreens from HAMAMA (approximately 10-day old) 

Optional
- 1/2 teaspoon granulated sugar (optional)
- 1 teaspoon garlic powder

 

Instructions:

 

  1. In a medium mixing bowl, combine the paprika, chili powder, sugar, salt, and pepper.
  2. Pour enough oil into a medium saute pan to coat the bottom. Heat over medium-high heat until the oil begins to shimmer. Carefully add the chickpeas to the oil and sauté until golden brown, about 5 minutes. Remove chickpeas from the oil with a slotted and transfer to a plate covered with a paper towel. Allow to cool for a minute and, while still hot, transfer the chickpeas to the bowl with the spice mixture. Toss to coat. Squeeze lime juice and zest over the chickpeas and serve immediately.
  3. Harvest and mix in your Hot Wasabi Mustard microgreens from HAMAMA and crumble in your favorite aged cheddar cheese.

Notes For the chickpeas: Although not at all necessary for this recipe (even unpeeled chickpeas will work great), it may be worth the extra time it takes to peel the chickpeas before using them. The best way I've found to do this is to rub them gently with a dishtowel until the peels begin to fall off the chickpeas. Then the chickpeas can be fairly easily plucked out and transferred to a bowl. If you don't have time to peel the chickpeas, it's no problem - just proceed with the recipe. In either case, it is very important to rub them dry with paper or cloth towels before pan-frying them so that they quickly get crisp on the outside. This recipe was originally adapted from Bon Appetit's Fried Chickpeas.

     

    [Recipe inspiration from Inquiring Chef! ]


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