Saturday, June 13, 2015

Fried Chickpeas

These are good for snackin' or to throw on a salad.

Fried Chickpeas

2            teaspoons smoked paprika
1            teaspoon cayenne pepper
6            tablespoons extra-virgin olive oil
2            15-oz. cans chickpeas, rinsed, drained, patted very dry
              Kosher salt
2            teaspoons finely grated lime zest

Combine paprika and cayenne in a small bowl and set aside.

Heat oil in a 12” skillet over medium-high heat.  Working in 2 batches, add chickpeas to skillet and sauté, stirring frequently, until golden and crispy, 15-20 minutes.  Using a slotted spoon, transfer chickpeas to paper towels to drain briefly.  Place in a medium bowl.  Sprinkle paprika mixture over; toss to coat.  Season to taste with salt.  Toss with lime zest and serve.

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