Crispy Chickpeas with Kicked-Up Gremolata

I first tasted a version of crispy lemon chickpeas at a gourmet food store in Toronto called Pusateri's.  I love all things lemon so I tried them and they were A-MA-ZING!  Each time I pass by the store I have to go in and pick up a container of these goodies.  I bring them home, and don't judge me but, I hide them in the back of my fridge so I don't have to share them.

Unfortunately the last couple of times I've gone by to pick some up they didn't have any.  So, I asked the person at the prepared foods counter if she could tell me what was in these crispy, tangy golden nuggets.  She printed me out the ingredient list and off I went to create my own. With some trial and error a little research and some added favourite ingredients, I came up with my version which I think are perfect.

I put these in everything from sandwiches to pasta and eat them by the handful while watching TV.  Put out a bowl of these the next time you're entertaining and people will be begging you for the recipe.   If you love lemons and chickpeas as much as me, then you are sure to love these too!

For the chickpeas

1 cup dried chickpeas (or 2 cups canned)

1 tsp baking soda

1-2 Tbsp flour

2 Tbsp lemon oil

For the kicked-up gremolata

2 tsp jalapeno, seeds and ribs removed, minced

1 clove garlic, minced

1 tsp lemon zest

1 tsp kosher salt

1 tsp finely chopped parsley

1 tsp finely chopped mint

For Garnish

1 tsp finely chopped parsley

1 tsp finely chopped mint

Cover chickpeas with 4 cups water and let stand overnight.  Drain and rinse the chickpeas.  Place in a medium saucepan with 1 tsp baking soda and enough water fill the pot and bring to a boil. Reduce to simmer and cook 45 minutes to1 hour or until just cooked through.  Add more water if necessary while cooking and be sure to skim the foam from top.  Do not overcook or they will become mushy.  

Prepare gremolata and garnish and set aside.

Place drained chickpeas on a towel and dry well.   If using canned chickpeas, you do not need the baking soda.  drain the can of peas and put on paper towel.  Rub the towel back and forth to remove the skins. Toss the chickpeas in flour to coat.  

In a medium skillet, heat the lemon oil over medium high heat.  Add floured chickpeas and cook until browned on all sides.  Add gremolata mixture and cook until garlic and lemon are fragrant. Remove from heat and drain on paper towel.  Place in a bowl and toss with remaining parsley and mint.  Adjust seasoning to taste.

*For a lighter version, toss the floured chickpeas in the lemon oil and bake on a parchment-lined baking sheet in the oven at 400F tossing every 10 minutes until almost done, then mix in the gremolata mixture and cook another few minutes.  Remove chickpeas from oven and let cool slightly.  Put in a bowl and toss with remaining parsley and mint.  These are good but do not get quite as crispy as the pan-fried version.