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

This Story Originally Appeared On sunset.com

Gallery

Thomas J. Story; Styling: Dan Becker

Recipe Summary

Yield:
Serves 6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Drain and rinse chickpeas. Spread in a single layer on a clean kitchen towel or paper towels and pat dry.

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  • 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.

  • Note: Nutritional analysis is per serving.

Nutrition Facts

90 calories; calories from fat 56%; protein 2.6g; fat 5.7g; saturated fat 0.7g; carbohydrates 7.4g; fiber 2.1g; sodium 336mg; cholesterol 0mg.
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