Crispy Ceci
Recipe by Nathan Lowey
head chef at Campagnolo Restaurant, Vancouver
Ingredients:
1 1/2 cups dried chickpeas (soaked overnight in water)to taste salt
6 cups canola oil2 cups baby arugula1 cup baby spinach2 scallions (sliced thin on a bias)1/4 cup mint (fresh, torn into small pieces)1/4 cup Italian parsley leaves (sliced thin)1 1/2 tsp chili flakes1 lemon (zest and juice)2 tbsp extra-virgin olive oilto taste preferred seasoning
Method:
1.Cook soaked chickpeas in fresh water for 45 to 60 minutes or until very tender. Season with salt (Once cooked, they can be kept in the fridge for up to two days)
2.In a large pot (the more room for chickpeas, the better), bring canola oil to 375˚F (190˚C)
3.Drain chickpeas, dry them on paper towel and slowly pour them into pot of hot oil to fry for approximately four minutes or until crispy. Drain well
4.Add arugula, spinach, scallions, mint and parsley to a large bowl
5.While chickpeas are still hot, add them to the bowl of greens
6.Season with salt, chili flakes, lemon zest, lemon juice and extra-virgin olive oil
7.Toss well and add preferred seasoning
8.Divide into six warm bowls to serve
Yield: serves six
