Fried Chickpeas

• Total Time: 10 mins
• Prep Time: 5 mins
• Cook Time: 5 mins

Ingredients:

Yield: 8 cups

• 2 (32 ounce) cans low sodium chicken broth
• 2 whole carrots , peeled
• 1 onion , quartered
• 1 bunch parsley stems
• 1 tablespoon whole coriander seed , crushed
• 4 cups dried garbanzo beans
• 2 teaspoons paprika
• 2 teaspoons fine sea salt
• ½ teaspoon ground coriander
• 4 cups vegetable oil
• 2 teaspoons cilantro , finely minced

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.

Reviews

[Sharon123]

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