Fried Ceci with Garlic & Sage

Chick Peas Frying with Sage, Garlic & Lemon Zest

Fried Ceci (Chickpeas) with Garlic & Sage


Arborio Rice Coating

  • 1 cup arborio rice
  • 2 1/2 cups unbleached all-purpose flour
  • 3/4 cups semolina flour
  • 2 tablespoons kosher salt
  • 1 teaspoon ground black pepper
  • 1 teaspoon cayenne pepper

Fried Ceci

  • 2 cans chickpeas (garbanzo beans) (15 oz. each)
  • 1/4 cup buttermilk
  • 1/2 cup olive oil
  • 1/2 cup canola oil
  • 1 1/2 cup arborio rice coating
  • 1/3 cup thinly sliced garlic
  • 30 fresh sage leaves
  • finely ground sea salt
  • zest of 1 lemon
  • pinch cayenne pepper
  • freshly ground black pepper


Adapted from a recipe by Michael Chiarello.

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Arborio Rice Coating
1. Grind the rice in a spice grinder until very fine.
2. Put it in a bowl and add the all-purpose flour, semolina flour, salt, pepper and cayenne.
3. Toss until well blended.
Fried Ceci
4. Drain chickpeas in a colander and rinse well under running cold water. Pat dry with a paper towel.
5. In a bowl, combine towel-dried chickpeas and buttermilk. Stir to coat evenly.
6. Drain chickpeas again in colander and place colander over a large bowl.
7. In a large sauté pan, heat olive oil and canola oil over high heat.
8. While oil is heating, sprinkle the rice coating over the chickpeas and shake colander to coat evenly. Repeat the process, using the coating that collects in the bowl.
9. When the oil is very hot – but not smoking – carefully add the beans, spreading them in an even layer. QUICKLY COVER WITH A SPLATTER GUARD.
10. Cook – WITHOUT STIRRING – until they are browned and crisp on the bottom, about 5 minutes.
11. Turn once with a spatula or spider and add the sliced garlic, sage and lemon zest.
12. When the garlic is lightly golden, remove to paper towels to drain. Immediately sprinkle with salt and pepper.
13. Serve while still warm.

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