VEGAN-Fried Chickpeas with Lemon and Mint

[Guest guest]

* Exported from MasterCook *

 

Fried Chickpeas with Lemon and Mint

 

Recipe By :Rose Pitola's Rest., San Francisco

Serving Size : 2 Preparation Time :0:00

Categories : Appetizers & Snacks

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

Olive oil -- (for frying)

1 15-ounce can garbanzo beans (chickpeas) -- drained, patted dry

2 tablespoons thinly sliced fresh mint

1 teaspoon grated lemon peel

 

Pour olive oil to depth of 2 inches in heavy medium saucepan. Heat oil to 340°F

over medium-high heat. Working in 2 batches, fry

chickpeas until golden brown and just crisp, about 2 minutes. Drain on paper

towels. Transfer to small bowl. Add mint and lemon

peel and toss to combine. Season to taste with salt. Serve immediately.

 

Description:

" For the benefit of the home cook, we simplified the restaurant's

recipe by using canned chickpeas instead of dried. "

Source:

" Bon Appétit, September 2000 "

S(Formatted by):

" KES on 9/13/00 "

Copyright:

" Condé Nast Publications "

 

- - - - - - - - - - - - - - - - - - -

 

 

NOTES : Rose Pistola

San Francisco

 

Rose Pistola is a beloved North Beach trattoria, perhaps in part because it has

the name of one of the area's best-loved people.

The late Rose Pistola was a legendary cook and bartender in the neiborhood.

When Reed Hearon, himself an award-winning San

Francisco chef, asked for permission to name his restaurant after her, she

didn't hesitate to say yes. The place opened in 1996 and

is one of the few restaurants in the country that specialize in the cooking of

Italy's Liguria region, the home of pesto and

focaccia. These fried chickpeas-part of the restaurant's selection of

antipasti-are nice with drinks.

Nutr. Assoc. : 0 617 3383 0