2. Add one-third of the chickpeas at a time to the hot oil and fry, stirring occasionally, until they are browned and crispy, about 8 minutes. Using a slotted spoon, transfer the chickpeas to the ...
Use your air-fryer to whip up a healthy and delicious snack or light lunch of pitta chips with crispy chickpeas and hummus. They are also great as nibbles if you have friends coming round.
Adjust seasonings as necessary, puréeing after any additions to fully incorporate. Ladle hot soup into bowls. Gently swirl in cream. Top with crispy chickpeas.
Scoop them out of the oil on to the paper-lined tray, then toss with 4–5 tablespoons of the dukkah to coat the crispy chickpeas. (The remaining dukkah will keep in an airtight jar for a few weeks.) ...
5. Now fry the coated okra in hot oil until nice and crispy. 6. Grill spring onions with salt, pepper and lime. Add some pomegranate, black olives, halved cherry tomatoes, salt and pepper to taste. 3.