Fried

Garbanzo beans

Beer-battered Garbanzo beans with a spicy harissa chorizo dip that make the best sharing snack - crunchy, moreish and with a hint of heat!

Beans | batter mix | oil Harissa paste | beer yoghurt | chorizo sausage

Ingredients

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.

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

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.

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

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 and result in less than crispy tempura.

Heat a saucepan with the oil for deep frying and use a thermometer to check the temperature. Monitor the temperature of the oil until it reaches between 160 degrees Celsius and 180 degrees Celsius

Scoop up 5-10 Chickpeas and drip them quickly into the hot oil so that they deep fry in a cluster. Depending on the size of your saucepan, you can deep fry 3 or 4 clusters at a time. They will not take long, 1-2 minutes each until they are a pale golden brown.

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

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