Smoky Fried Chickpeas

I saw this recipe a long time ago on Food 52 and it looked great. It’s looks like it can be an awesome snack to have at home while blogging (hi) or a hor d’oeuvre for your fancy party.


Two 1-pound, 13-ounce cans chickpeas
1 cup olive oil
1 tablespoon lemon zest, in thin strips
1 fresh thyme sprig
4 garlic cloves, sliced
1 tablespoon smoked paprika (sweet or hot, depending on your taste)
Coarse salt

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

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

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.

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.

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


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