Spiced Fried Chickpeas

Photo: Thomas J. Story; Styling: Dan Becker

Time: 25 minutes. Good with almost any drink, these are best when still warm from the oil.

Yield: Serves 6
Recipe from Sunset

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Nutritional Information

Amount per serving
  • Calories: 90
  • Calories from fat: 56%
  • Protein: 2.6g
  • Fat: 5.7g
  • Saturated fat: 0.7g
  • Carbohydrate: 7.4g
  • Fiber: 2.1g
  • Sodium: 336mg
  • Cholesterol: 0.0mg

Ingredients

  • 1 can (15 oz.) chickpeas (garbanzos)
  • Vegetable oil for frying
  • 1 teaspoon fine sea salt or kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1/4 teaspoon chipotle chile powder
  • 1/4 teaspoon ground coriander
  • 1/8 teaspoon cayenne

Preparation

  1. 1. Drain and rinse chickpeas. Spread in a single layer on a clean kitchen towel or paper towels and pat dry.
  2. 2. In a large pot over medium-high heat, bring 2 in. oil to 350° to 375° (use a candy thermometer, or drop a chickpea in—when it sizzles, the oil is ready).
  3. 3. Meanwhile, in a medium bowl, combine remaining ingredients. Set aside.
  4. 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. 5. Toss chickpeas with spice mixture. Serve immediately.
  6. Note: Nutritional analysis is per serving.
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