Smoky Fried Chickpeas

1. 1

   Drain chickpeas and set on paper towels over a colander to dry throughly (can be done 1 day in advance).

2. 2

   Heat oil in large pan (preferably cast iron) to 355u00b0 F, or until oil makes bubbles around 1 chickpea.

3. 3

   Add lemon zest, a sprig of thyme, and chickpeas in batches, so the pan doesn't crowd (set aside chickpeas on a plate as necessary), and fry for about 5 minutes, until crunchy and the color changes.

4. 4

   Remove chickpeas from the oil and/or plate and drain well over a colander/sieve. Set aside in a bowl, for mixing. Add garlic to the pan and fry until golden. Add garlic to the chickpeas.

5. 5

   Toss it all with smoked paprika and salt, add more if necessary. Serve warm.

* Per serving · 4 servings · Values may vary.

No additional tips available.