Smoky Fried Chickpeas

1. 1

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

2. 2

   Heat the oil in a large pan (preferably cast iron) to 350u00b0F, or until the oil makes bubbles around a single chickpea when you drop it in.

3. 3

   Add the lemon zest, thyme sprig, and chickpeas in batches so the pan doesn't crowd. Fry each batch for about 5 minutes until the chickpeas darken and are crunchy.

4. 4

   Remove the chickpeas, zest, and thyme from the oil with a slotted spoon and drain well over a colander or sieve. After you've fried the last batch, add the garlic to the oil and fry briefly until golden. Remove and drain.

5. 5

   Toss the chickpeas and garlic with the smoked paprika and salt, adding more to taste. Serve right away while still warm and crisp.

* Per serving · 4 servings · Values may vary.

No additional tips available.