Name: Spicy Fried Chickpeas
Prep time: 5 min
Cook time: 6 min
Total time: 11 min
Yield: 3 Cups, 12 serving(s)
Ingredients: vegetable oil (for deep-frying); 2 (15 ounce) cans chickpeas, drained, rinsed, drained again on paper towels, and patted dry; 3/4 teaspoon smoked hot paprika; 3/4 teaspoon flaky sea salt

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Recipe by WeBees

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Spicy Fried Chickpeas created by BarbryT

Very easy, crispy nibbles as an alternative to nuts or crispy peas. Epicurious Nov. 07

Ready In:: 11mins
Serves:
Yields:
Units:

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ingredients

vegetable oil (for deep-frying)
2 (15 ounce) cans chickpeas, drained, rinsed, drained again on paper towels, and patted dry
³⁄₄ teaspoon smoked hot paprika
³⁄₄ teaspoon flaky sea salt

directions

In large heavy pot, heat 3 inches oil until deep-fat thermometer registers 375°F Carefully add.
chickpeas and fry until crisp and dark golden, 5 to 7 minutes. Using fine-mesh spider or slotted spoon,.
transfer to paper towel-lined plate. Sprinkle immediately with paprika and salt and serve hot.
(Chickpeas can be made up to 4 hours ahead and stored at room temperature. Rewarm in microwave or broiler before serving.).

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"Very easy, crispy nibbles as an alternative to nuts or crispy peas. Epicurious Nov. 07"

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review by gailanng

12/17/2008

My family ate one or two and then pushed them to the side. One kid said I should have just served regular peas. The crispy exterior in no way disguises a mealy interior. I so wanted this to be something different and delicious, but it just wasn't meant to be.

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photo by BarbryT

9/17/2008

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review by BarbryT

9/16/2008

Very nice. Being somewhat shy about spiciness, I did use 1/2 t smoked paprika and 1/4 t hot paprika, and used fleur de sel for the salt. And I fried them for 7 to 9 minutes...watching them carefully for the last 3 minutes. I will make these again. Great for a treat for vegan friends.

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review by Sudika

8/7/2008

Add a teaspoon of coarsely crushed toasted cumin seeds when srpinkling paprika. Makes it even more to do for.

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review by nascarmom

3/21/2008

These were very different. I did like them but found out that I liked the ones that I fried longer. If you don't fry them long enough they are still a bit chewy.

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