Fried ChickpeasLevi Brown
For the crispiest results, dry the chickpeas before frying.
Recipe information
Yield
Makes 6 to 8 servings
Ingredients
2 teaspoons smoked paprika
1 teaspoon cayenne pepper
6 tablespoons extra-virgin olive oil
2 15-ounce cans chickpeas, rinsed, drained, patted very dry
Kosher salt
2 teaspoons finely grated lime zest
Ingredient info: Smoked paprika is available in better supermarkets.
Preparation
Step 1
Combine paprika and cayenne in a small bowl and set aside.
Step 2
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.
