Fried Chickpeas

Submitted by Mimi Bobeck

• Ready In: 10mins
• Ingredients: 11
• Yields: 8 cups

ingredients

• 2 (1814.36 g) can low sodium chicken broth
• 2 whole carrots, peeled
• 1 onion, quartered
• 1 bunch parsley stems
• 14.79 ml whole coriander seed, crushed
• 946.36 ml dried garbanzo beans
• 9.85 ml paprika
• 9.85 ml fine sea salt
• 2.46 ml ground coriander
• 946.36 ml vegetable oil
• 9.85 ml 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.