Friday, December 21, 2012

Crispy Fried Chickpeas

It seems the holidays have snuck up on me!  With everything to do, between wrapping up projects for year-end at the office, to shopping for gifts and planning Christmas dinner, these fried chickpeas make a handy snack that's easy to throw in your car or purse.

I'm not big on resolutions, but I'm going to try my best to post more often in 2013.  I'm aiming for an average of one post every two weeks.  Wish me luck!

Crispy Fried Chickpeas
Makes about 3 1/2 cups
Click here for printable recipe

2 15 oz. cans chickpeas
2 1/2 t. fine sea salt
1 t. smoked paprika
1/2 t. chipotle chile powder
zest of 1 small orange
3 c. vegetable or canola oil, for frying

Heat oil in a dutch oven over medium-high heat until shimmering.  Meanwhile, drain and rinse the chickpeas and allow to dry thoroughly spread out on a tea towel or paper towels.  Mix the salt, paprika, chipotle power, and orange zest together until thoroughly mixed.

When oil is hot, add 1/2 of the chickpeas (I do this by lowering them in using a long-handled mesh strainer) and let fry for about 15 minutes, or until golden brown and thoroughly crunchy.  Use strainer or slotted spoon to transfer the fried chickpeas to a plate lined with paper towels and season immediately with half of the paprika salt.  Repeat with the second half of chickpeas.

Let cool to room temperature, and store in an airtight container or zip-top bag for up to a week.

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