Saturday, September 13, 2008

Fried Chickpeas and Carrot Catchup

I rarely deep fry thing for the kids, but when I am at a loss about what to make on a dreaded "Bean Day", this fills their tummies:

Deep Fryer at the highest temperature (mine has worn off), you will need a basket with a small enough mesh to strain the chickpeas , these have not worked for me on the stove
1-2 cans garbanzo beans (chickpeas) darling Number One Daughter calls theses "Pea Chicks"
paper towels

Turn on the deep fryer. Drain the chickpeas and then dry them as best you can on paper towels. For two cans, I divide them into 4 batches, they contain a lot of water so they will bubble and cool down the oil, less is best. Fry for 3-5 minutes until they are golden brown, careful, they pop! Sprinkle with salt.

Carrot Catchup
1 can unsalted carrots
1/3 cup brown sugar
a dash of allspice
1 t. salt
1 T. apple cider vinegar

Drain the carrots, put all the ingredients in a blender and blend on medium and then high until smooth. Put in a rinsed agave nectar bottle (reduce, reuse, recycle!) and serve with the chick peas.

Our children also like fried chickpeas with brown sugar on them. Traditionally I think they are sprinkled with curry powder or another spicy season salt, but we like then just with salt.

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