Easy Italian Recipes

 MAKE 4 SERVINGS

-1 can (15 oz/470 g)
-chickpeas (garbanzo beans)
-Olive or canola oil for frying
-3 cloves garlic, unpeeled
-6 fresh sage leaves
-Sea salt
-Cayenne pepper

Here is a quick and easy antipasto made with justa few ingrediente. Enjoy these full-flavored chickpeas with a glass of Prosecco spumante (sparkling) or frizzante (lightly sparkling), a fruity white wine from the Veneto. Look for a label that includes either Conegliano or Valdobbiadene as the origin, areas where Prosecco grapes yield the finest wines.

Drain the chickpeas in a colander, rinse well with cold water, and then transfer to paper towels and dry thoroughly.
Pour the olive oil to a depth of 1 inch (2.5 cm) into a deep, heavy frying pan and heat to 375°F (190°C) on a deep-frying thermometer. Line a platter or rimmed baking sheet with paper towels and set it next to the stove.
When the oil is ready, add the garlic cloves and fry until they begin to turn golden, about 1 minute. Add the chickpeas and sage and fry until crisp and browned, 4-5 minutes. Take care when adding the chickpeas as they might spit and sputter due to moisture; cook them in batches if necessary, allowing the oil to return to the originai frying temperature before adding the next batch. Using a slotted spoon, transfer the chickpeas, garlic, and sage to the towel-lined platter to drain.
Sprinkle the chickpeas with salt and cayenne to taste, transfer to a serving bowl, and serve at once.

Buon appetito!