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I haven't done this yet but I am definitely going to. Chopped Turkish salad with fried chickpeas (UPDATE)

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I finally tried this on saturday night .... not one of my more successful dishes! I think that the lack of a deep fat fryer probably didn't help ... and maybe the oil wasn't hot enough but my chickpeas were not brown and crispy they were soggy and oily, which made them very, very carb heavy.

Yet another recipe from the Morito cookbook. I have had this in the restaurant and the combination of the fresh cool chopped salad and the comforting chickpea carbs is delicious. However it is the surprising twist that the frying of the chickpeas provides that raises this recipe up to another level.
I have also have a 'stash' of jars of chickpeas from the brilliant Brindisa online store which is not only the best place to get your Spanish supplies like Ortiz anchovies and proper cooking Chorizo it is also where Moro get a lot of their supplies, so it must be good.
So I definitely will be doing this soon

The recipe

The gorgeous chef David Cook first enlightened us about the joys of fried chickpeas. Rather annoyingly, though, only chickpeas in jars produce the really delicious finished article. We don’t know why. This dish very quickly became a Morito summer classic.

For the fried chickpeas

500ml olive, sunflower or rapeseed oil for frying
425g jarred chickpeas (drained weight), rinsed
¼ tsp freshly ground cinnamon
¼ tsp freshly ground coriander seeds
¼ tsp freshly ground cumin seeds

For the chopped salad

1 small cucumber, half peeled in strips, deseeded and diced small
½ red onion, finely chopped
250g cherry tomatoes, quartered
½ bunch of coriander, shredded
2 red or green chillies, deseeded and finely chopped
4 tbsp extra-virgin olive oil
The juice of 1 lemon

Method

To cook the chickpeas, heat the oil in a large saucepan, making sure it comes no more than halfway up the side.
Dry the chickpeas on kitchen paper to prevent the oil spitting when you add them. When the oil is hot but not smoking – around 180C or when a test chickpea sizzles furiously in it – add the chickpeas and fry until they are puffed up, golden brown and crisp. Remove from the oil with a slotted spoon and place in a bowl lined with kitchen paper to absorb any excess oil.

Sprinkle the spices over the chickpeas, season with salt and toss well. Keep hot. Quickly dress the chopped salad: put the vegetables, coriander and chillies in a bowl, add the olive oil and lemon juice and stir well. Season to taste. Transfer the chopped salad to a dish, spoon the hot chickpeas over the top and serve immediately.
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