Deep fried  chickpeas

With

spicy harissa chorizo dip

Ingredients:

Chickpeas

vegetable oil

plain yoghurt

chorizo sausage

Harissa paste

Beer

Tempura batter mix

1

          First, drain your chickpeas in a sieve and then ensure they are completely dry by putting them on a plate lined with kitchen paper to soak up any excess water.

2

          Make your yoghurt, harissa and chorizo dip by mixing the harissa paste with the yoghurt and seasoning with salt and pepper to taste..

3

          Peel the skin off the chorizo sausage and break it into small pieces. Pan fry in a little cooking oil until crispy, then leave to cool on some kitchen paper to soak up the excess fat

4

          Using a kitchen knife, chop the crispy chorizo pieces into a fine crumb, and scatter on top of the harissa yoghurt dip.

5

          Measure out the ice-cold beer and tempura batter mix, and combine them together in a mixing bowl. Don't overwork it, as this can compromise the gluten structure

6

         Heat a saucepan with the oil for deep frying and use a thermometer to check the temperature.

7

         Monitor the temperature of the oil until it reaches between 160 degrees Celsius and 180 degrees Celsius (or 320 degrees Fahrenheit and 350 degrees Fahrenheit).

8

         Carefully, using either a tablespoon or your fingers, scoop up 5-10 chickpeas and drip them quickly into the hot oil so that they deep fry in a cluster. You can deep fry 3 or 4 clusters at a time

9

         Using a slotted spoon, remove the beer-battered chickpeas from the hot oil to a plate covered in kitchen paper to soak up excess oil.

10

         Once all of your deep-fried chickpeas are done, serve them on a large platter with the spicy harissa chorizo dip and enjoy!

Belizean stewed chicken

Smoky Pulled Chicken

Shredded Chicken Tacos

More recipes

Rosannaetc.com