Here’s an insanely delicious snack that’s packed full of protein and really easy to make..
1 15oz can BPA-free organic chickpeas
1/4 cup besan (substitute non-GMO corn starch)
2 teaspoons Madras curry powder
1 scant teaspoon chili powder
1/2 teaspoon fine sea salt
1 cup peanut oil
2 cloves fresh garlic, smashed
1/2 small yellow onion, peeled
2 tablespoons fresh cilantro, chopped
Drain and rinse chickpeas and spread out on a tea towel to dry.
Heat ghee or peanut oil until shimmering in a heavy skillet over medium heat to a depth of about 1/4 inch. Add garlic and onion and cook until golden brown and fragrant.
Combine besan (chickpea flour), curry powder (turmeric, coriander, cumin, cloves, cinnamon, bay leaves, fenugreek, allspice, black pepper, and curry leaves), chili powder and salt in a bowl or zipper bag. Add chickpeas and toss to coat evenly.
Shake off excess flour and carefully add coated chickpeas to the hot oil and fry, shaking the pan often until crisp and golden brown, about 8-10 minutes. Add chopped cilantro and fry 2 seconds.
Use a slotted spoon to transfer chickpeas to a clean towel to drain briefly before serving hot, perhaps with an ice-cold IPA.