Crispy Chickpeas

 

Photo by: Stephanie Humphrey Photography

Recipe featured in the 2014 winter issue of Flavors Magazine

Ingredients

• 6 tablespoons olive oil
• 2 (15.5 ounce) canned chickpeas, drained, rinsed and pat dry
• 1 teaspoon light brown sugar
• ½ teaspoon fine sea salt
• ½ teaspoon smoked paprika
• 1/8 teaspoon garlic powder
• 1/8 teaspoon cayenne pepper
• 1/8 teaspoon cracked black pepper

Method

1. Heat the olive oil in a stock pot over medium to medium-high heat. Once hot, carefully add the chickpeas. The grease will pop. Cover the pot with a splatter screen or slightly with a lid.
2. Cook for about 15 minutes, occasionally shaking the pot to toss the chickpeas. Cook until crispy. With a slotted spoon, transfer the fried chickpeas to a paper towel-lined baking sheet to drain for a few seconds.
3. While frying, combine the spices in a medium bowl. Immediately transfer the drained chickpeas to the bowl and toss to coat.