Fried Chickpeas Recipe From Andrew Zimmerman

Recipe adapted from Andrew Zimmerman

Fried Chickpeas
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Fried Chickpeas adapted from Andrew Zimmerman
  • One 15-ounce can chickpeas, drained
  • Vegetable oil, for frying
  • 2 teaspoons sea salt
  • 2 teaspoons pimentón dulce (sweet Spanish paprika)
  1. In a colander, thoroughly rinse the chickpeas in water. Pat dry with paper towels and spread out on a baking sheet to air-dry for 1 hour.
  2. Pour the vegetable oil into a deep, heavy pot to a depth of about 2 inches. Heat the oil to 375°, add one-third of the chickpeas and fry for 2 minutes, until brown and crisp. Drain on paper towels. Fry the remaining chickpeas in two more batches. While still warm, toss the chickpeas with the sea salt and pimentón and serve.
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