Fried Chickpeas with Sautéed Garlic and Truffle Salt | Friday Night Bites

It has been a long week at work.  Busy, busy and even more busy as the week is winding down.  It is all good stuff, just not enough time in the day to accomplish all that needs to be done.  Surprisingly enough, I do believe that everything will be done – just need to have a laser focus as Friday approaches.

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Speaking of Friday, it is time for my weekly series, Friday Night Bites.  This week I have created a recipe that I have wanted to make for a long time.  All over the internet, I have been admiring these appetizers comprised of chickpeas.  They are either baked or fried, but come out with a crispy skin and often flavored with spices or herbs.

I knew that I wanted to create a simple yet flavorful chickpea recipe.  That was exactly what I did.  The combination of the sautéed garlic and the hint of truffle essence in the salt, was simply perfect.  I picked up the truffle salt from Napa Styleon a trip to Yountville one day.  It has proven to be a well used condiment in our house hold.  In fact, just might have to take another trip soon to Yountville to stock up.

I served this appetizer with a chilled Edna Valley Vineyard Chardonnay.  The richness of the Chardonnay and the creaminess of the chickpea made for a perfect pairing. This Chardonnay has hints of pear, apple, apricot and pineapple with subtle notes of clove and cinnamon.  It is a medium bodied wine with bright acidity and a long finish.

The chickpeas are a blank canvass that is begging to be painted on by way of additional flavorings.  What would flavor combination would you make with a can of chickpeas?

Fried Chickpeas with Sautéed Garlic and Truffle Salt

1 Can (15.5 oz) Chickpeas (Garbanzo Beans)

8 Cloves of Garlic, peeled and sliced thin

Truffle Salt

Olive Oil

Drain the can of chickpeas in a strainer and rinse well with water to clean the beans.  Shake the beans to get rid as much water as possible.  Lay three or four layers of paper towel on a baking sheet and spread the beans over it.  Use another paper towel to gently absorb the water on the beans. To remove any extra skin, roll the beans around to remove.  Once they are dry, discard the skins and paper towels.

In a large skillet, add about 2 tablespoons of olive oil to the pan.  On medium heat, add the sliced garlic and sauté for about 3 to 5 minutes until light golden brown.  Remove the garlic slices from the pan and set aside.  Next add the chickpeas to the oil and toss.  Cook on medium to medium high until they start turning a golden brown color and become a bit crisp.

Add more olive oil if required.  Add the sautéed garlic slices to the pan and toss. Season with the truffle salt and enjoy.