Spiced Fried Chickpeas

Sunset 2009

• Ready In: 15 mins
• Serves: 6

Ingredients

• 1 (15 ounce) can chickpeas (garbanzos)
•  vegetable oil (for frying)
• 1  teaspoon fine sea salt or 1  teaspoon kosher salt
• 1  teaspoon fresh ground black pepper
• 1⁄4 teaspoon  dried chipotle powder
• 1⁄4 teaspoon ground coriander
• 1⁄8 teaspoon cayenne

Directions

1. Drain and rinse chickpeas. Spread in a single layer on a clean kitchen towel or paper towels and pat dry.
2. In a large pot over medium-high heat, bring 2 inches oil to 350° to 375° (use a candy thermometer, or drop a chickpea in—when it sizzles, the oil is ready).
3. Meanwhile, in a medium bowl, combine remaining ingredients. Set aside.
4. With a large spoon or strainer, lower chickpeas carefully into oil. (They will spatter.) Cook until chickpeas are hot and crispy (test 1 for doneness), about 3 minutes. With a slotted spoon or strainer, transfer chickpeas to several layers of paper towels and drain 1 minute.
5. Toss chickpeas with spice mixture. Serve immediately.