Fried Garbanzos
Lightly fried to golden perfection, these crispy chickpeas are seasoned with a hint of smoked paprika for a flavorful snack or appetizer. Enjoy the satisfying crunch of these addictive chickpeas that are perfect for sharing with friends and family.
— Constant Cookbook
Ingredients
- 2 cans (each 15 oz.) chickpeas, drained and rinsed
- Olive oil for frying
- Canola oil for frying
- Coarse salt and freshly ground pepper, to taste
- 1/2 tsp. smoked paprika
Instructions
- Preheat an oven to 200°F (95°C). Arrange a double layer of paper towels on a rimmed baking sheet and place in the oven. On another layer of paper towels, spread the drained chickpeas  and gently roll to dry them.
- Set a heavy fry pan over high heat. Add equal amounts of olive oil and canola oil to reach about 3/4 inch (2cm) up the sides of the pan. Heat the oil until it reaches 350°F (180°C) on a deep-frying thermometer.
- Add half of the chickpeas to the hot oil and fry, stirring occasionally, until golden and slightly puffed, 2 to 3 minutes. Adjust the heat to maintain an oil temperature of about 350°F. Using a slotted spoon, transfer the beans to the paper towel–lined sheet, season with salt and pepper and keep warm in the oven. Repeat the process with the remaining chickpeas.
- In a serving bowl, gently toss the warm chickpeas with the paprika and serve immediately. Makes about 2 cups.
- Adapted from Williams-Sonoma Food Made Fast Series, <i>Small Plates,</i> by Brigit L. Binns (Oxmoor House, 2007)
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