Fried chickpeas taste like chips and french fries
Good as a snack and a main dish
Chickpea -100g (in dry form)
Olive oil - 2-3 tablespoons
Spices paprika, Provencal herbs, chili and salt
Soak the chickpeas in water overnight.
The next morning / day, pour the chickpeas in any container and cook until ready in new fresh water. Then we drain the water (or do not drain! I will tell you the secret of delicious aquafabs) and pour the chickpeas on parchment for the oven, pour over oil, add spices. Mix everything.
Sent to the preheated oven at 180 ’for 20 minutes. Do not overdry.!
Chips comparable to french fries ready. You can eat them as a snack or an independent dish.
Photo credit: http://cf-source.onedio.com/haber/oxford-sozlukleri-guncellendi-klavye-aktivizmi-icin-yeni-sozcuk-kliktivizm-758952
Chickpea is a variety of legumes and it is very rich in nutrients. The liquid remaining after boiling chickpeas - aquafaba - contains a lot of proteins, due to which it can be whipped into a thick foam. You can do from it a vegan ice cream, meringue, mayonnaise, omelet, mousse, cream, macaroon, glaze, mozzarella, and are used in baking.
Photo credit: https://www.allergicliving.com/2016/09/20/aquafaba-revolutionizing-egg-free-cooking/?override=US
To prepare aquafabs, chickpeas are poured with large amounts of water at night, at least for 4 hours. The usual time for cooking chickpeas is 45-50 minutes on low heat in a ratio of 1: 4. I would advise you to drain the liquid in which he stood at night and pour a new one. And cook in a new liquid. Cool the chickpeas directly in the liquid, then the aquafab will be more dense and saturated. Drain and strain through a sieve. Chickpea water is best whipped. Although it can be replaced with water from canned chickpeas, canned green peas, canned white beans.
Photo credit: https://www.godairyfree.org/recipes/aquafaba
Such an ingredient can be used as a substitute for eggs in any baking. Prepare based on the ratio of 1 protein from egg = 30-40 ml of aquafaba.
Recipes from aquafabs I will write later! :)