Fried Chickpeas

• Ready In: 10 mins
• Yields: 8 cups

Ingredients

• 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
• 1⁄2 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.