Càlia e Simenza

(Chickpeas, pumpkin seeds snack)

What kind of party would it be without the famous calia? Chickpeas, pumpkin seeds, peanuts and all the good dried fruit, to be munched in the street, to share with friends, to be enjoyed in the atmosphere of great party that animates Catania.

Ingredents

• 1 cup dried chickpeas

• ½ cup celery, cut into large pieces

• ½ cup carrots, cut into large pieces

• 2 cups onions, cut into large pieces

• 2 garlic cloves

• ½ cup pumpkin seeds

• Canola oil

• Sea salt, to taste

Directions

1. Soak the chickpeas overnight in water, covering by 3 inches. The next day, in a medium pot over medium heat, add the beans, celery, carrots, onions, and garlic, and 3 cups water. Cook until the beans are tender, about 55 minutes, adding more water if needed. Allow the beans to cool. Drain and dry the beans with paper towels. Discard the vegetables and garlic.

2. Preheat your oven to 250°F. Transfer chickpeas to half a baking sheet. On the other side, scatter the pumpkin seeds. Bake everything till crunchy, about 20 minutes.

3. In a medium pot, add an inch or so of canola oil. Heat the oil until it reaches a steady 375°F. Using a slotted spoon, transfer the chickpeas to the oil and fry until very crispy, 2 to 3 minutes. With a slotted spoon, transfer the chickpeas to a plate lined with paper towels. Once cooled slightly, toss them with the pumpkin seeds and sea salt. Makes 2 to 3 servings.