Crispy Chickpeas

1. 1

   In a large saucepan, heat the oil to 350.

2. 2

   Line a baking sheet with paper towels.

3. 3

   In a medium bowl, toss the chickpeas with the coriander and cumin.

4. 4

   Add the flour and toss until the chickpeas are coated; transfer to a sieve and tap off the excess flour.

5. 5

   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.

6. 6

   Using a slotted spoon, transfer the chickpeas to the paper towels to drain and sprinkle liberally with salt.

7. 7

   Let the vegetable oil return to 350 between batches.

8. 8

   Let the chickpeas cool, then transfer them to a bowl and serve.

* Per serving · 4 servings · Values may vary.

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