A couple weekends ago I ate an awesome 3 Bean Salad and I was inspired to recreate this masterpiece for the QLK. It took A LOT of effort. Wanting to give it my all, I decided that instead of buying canned beans, I would go through the process of buying dried ones, soaking them for 12 hours, and then cooking them for another hour and a half. Somewhat to my surprise, the beans came out perfectly. In the past, a couple of my bean cooking endeavors resulted in pots of bean-mush, so when that didn’t happen, I took it as a good omen. Not so much.
The salad was composed of green beans, black beans, and chickpeas, and I dressed it with a roasted shallot-walnut vinaigrette. I assumed that something this simple would be difficult to mess up, especially after getting over the bean hurdle, but unfortunately I was wrong. The vinaigrette was disappointingly boring and the salad itself was in dire need of some onion and/or fresh herbs, neither of which I had in my kitchen at the time. Needless to say, the recipe will not be posted.
Determined to avoid complete failure, I set out to make use of the enormous container of perfectly cooked chickpeas now sitting in my fridge. These beans would not be relegated to mere salad toppers! I searched for recipes and I came across this one on the Food and Wine website. It was immediately appealing because it was flagged as a staff favorite (these people eat for a living), and since I already have a high success rate with the recipes in this mag, I knew it was a safe bet. Thus, the perfect snack was born! The beans are coated in a yummy mix of ground coriander, cumin and salt. Flavorful, crispy, and delicious. Healthy? Ehh, we all need to indulge every once in a while. At least we’re not eating potato chips.
Moral of the story…cook your beans and then fry them if all else fails. The end.
(adapted from Jason Travi on Food and Wine.com)
- 2 cups cooked chickpeas (either canned or dried)
- 1/2 cup toasted sesame oil (original recipe used vegetable oil)
- 1/2 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/3 cup flour (I used whole wheat)
- Sea Salt to taste
Heat the oil in a pan for about 2-3 minutes. Place the chickpeas in a bowl and toss with cumin and coriander. Add the flour and mix so that they are evenly coated. Using a mesh strainer, tap off the excess flour.
Pour half the chickpeas into the pan. Cook for about 8 minutes until brown and crispy. Using a slotted spoon, remove from pan and place on a paper towel lined cookie sheet to drain. Repeat with the remaining chickpeas. Add salt to taste. Snack away!