Instructions

1. Place fresh, frozen or dried peas into a bowl and cover them with water. You can also use dried green chickpeas or canned chickpeas for this recipe. If you are using dried peas, add a spoonful of baking soda to the water. Soak the peas for eight hours or overnight.

2. Pour the soaked peas into a mesh strainer and rinse them thoroughly under cool, running water. Drain them completely. Blot the peas with paper towels so there is no water clinging to them, because it can cause hot oil to splatter.

3. Fill a skillet with approximately 1/8 to 1/4 inch of oil. Canola, vegetable or peanut oil all work well for this. Heat the oil over medium-high heat until it starts to shimmer.

4. Add the peas to the hot oil, being careful not to splash yourself. Fry the peas for 3 to 5 minutes, stirring them with a slotted spoon to keep them from sticking to the skillet or to each other.

5. Scoop the peas out of the skillet and into a bowl lined with paper towels to drain. Season them with salt, pepper and your choice of seasonings such as wasabi powder or curry powder.