Time: 25 minutes. Good with almost any drink, these are best when still warm from the oil.
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
How to Make It
Drain and rinse chickpeas. Spread in a single layer on a clean kitchen towel or paper towels and pat dry.
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).
Meanwhile, in a medium bowl, combine remaining ingredients. Set aside.
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.
Toss chickpeas with spice mixture. Serve immediately.