Total Time
10mins
Prep 5 mins
Cook 5 mins

Ingredients Nutrition

Directions

  1. Soak the chickpeas: Combine the broth, carrots, and onion in a large Dutch oven. Place parsley stems and crushed coriander seeds in a piece of cheesecloth, tie with kitchen twine, and add to the broth. Add the chickpeas and bring to a boil over high heat. Remove from heat and let soak until tender-about 1 hour. Remove and discard the carrots, onion, and spice bag. Drain chickpeas and dry well on paper towels.
  2. Make spice mix: Combine the paprika, salt, and ground coriander in a small bowl and set aside.
  3. Fry the chickpeas: Heat oil in a large saucepan to 375°F In small batches, fry chickpeas until they are golden brown and crisp on the outside-about 5 minutes. Drain chickpeas on paper towels and toss with the spice mixture while still warm. Place chickpeas in a bowl and toss with minced cilantro before serving. Serve warm or room temperature.
Most Helpful

4 5

These turned out nice although I cheated just a leetle! I used canned chickpeas. Love the spice mix! Thanks Mimi! Made for Zaar tag.