|
|
|
Testing: Good Bean roasted chickpeas
We copped the first two. Crispy chickpeas, we figured. What could go wrong?
Testing: Good Bean roasted chickpeas
Tired and peckish in Northern Liberties the other night, we wandered into the Foodery (837 N. Second St.) and bought some promising-sounding Good Bean roasted chickpeas. The Berkeley-based garbanzos come in four flavors (sea salt, sweet cinnamon, smoky chili & lime, cracked pepper). We copped the first two. Crispy chickpeas, we figured. What could go wrong?
I wanted to like Good Bean’s goods. Chickpeas. Crunchiness. Salt and spice. The crispy garbanzos at places like Kennett and Lacroix (in Matt Levin's day) serve, in a neat, fits-in-my-pocket package. But these kinda sucked. Problem isn’t so much with the flavor — although they’re plenty bland, and it turns out while cinnamon improves a lot of things, chickpeas are not one. It’s more a textural thing. Popping a handful of these itty-bitty bean brains is akin to stuffing your mouth with super absorbency tampons. You’re left with a thick, faintly beany paste that clings to gums like peanut butter. Ick. There’s good news though. If the craving for crispy chickpeas lingers, you can just ask easily make your own. Here’s how.
Go Get This:
- Peanut or vegetable oil, for frying
- 1 lb. fresh green garbanzo beans (canned beans, well-drained and thoroughly dried, will work too)
- 1/4 cup all-purpose flour
- 1/4 cup cornmeal
- 1 tbsp. smoked paprika
- 1 tbsp. lemon zest, plus more for garnish
- 1 tbsp. ground fennel seed
- 1 tsp olive oil
- Salt and pepper, to taste
- Handful each chopped fresh parsley and mint
Now Do This:
Fill a Dutch oven or other pot halfway with oil and heat to 350.
In a Ziploc bag, combine the flour, cornmeal, smoked paprika, fennel, lemon zest, salt and pepper and toss to combine. In a bowl drizzle the chickpeas with olive oil, toss to coat and add to Ziploc. Shake to coat the chickpeas evenly.
Dump the seasoned chickpeas into a mesh strainer and tap gently to remove excess. Working in batches, fry a handful at a time in the hot oil; when they float to the top, they’re done.
Drain on a plate lined with paper towels and season immediately with salt and pepper. Once slightly cooled, add extra lemon zest and herbs and toss to combine. Serve immediately, preferably with an imperial IPA.
I love chickpeas so I am happy you included a great recipe - thanks!— MLF- Adam, If you like roasted chickpeas then you have to try Nutty Bean Co. ChickPz product all natural roasted chickpeas. They are sold on Amazon and through the website at http://www.nuttybeanco.com with free shipping. They are different then The Good Bean chickpeas. Nutty Bean Co. chickpeas come in 7 amazing flavors like Sesame Crunch (very popular, highly recommended), Tuscan Garlic & Herb, Chai Vanilla, Honey Roasted, Dark Chocolate (available in the Fall), Hot & Spicy, and Pepper & Spice. Check out the website under customer testimonials and see what customers are saying. The Sesame Crunch is a must try as well as the Chai Vanilla. You should get the sampler pack on Amazon.— lilliandueiri
- barstool scientist
- Booze
- Brew Revue
- Chef Salad
- Closings
- Coffee
- Contests
- Dealage
- Dirty Dishes
- Don't Front
- Eat This Immediately
- Field Trip
- Food and Art
- Food and Holidays
- Food and Movies
- Food and Music
- Food and Politics
- Food and Sports
- Food and Web
- Food Blogs
- Food Books
- Food Events
- Food News
- Food TV
- Gifted
- Happy Hour Hopper
- How-To
- In Print
- Interview
- Meal Ticket
- Menu Time
- Not So Quickfire
- Notes from the Weekend
- On Wheels
- Openings
- Patio Drinking
- Philly Beer Week 2010
- Photos
- Private Chef POV
- Product Placement
- Recipes
- Snack Time
- Stiff Drank
- SUPPER
- Tea
- Testing
- Ticket Stubs
- Top Chef
- Vegan
- Vegetarian
- Video
- Weekly Candy
- Weird Regional Foods
- We're Here to Help
- Where'd We Eat?
- Drew Lazor's Ill-Advised Rant Factory
- Pregame
- Ill-Advised Ranting
- The Week Without Meat
- Philly Beer Week 2009
- Real Big
- Where'd I Eat Last Night?
- Top Chef Masters
- The Good Word
- Next Iron Chef
- Arterial Terrorism
- Food and Radio
