Smoky Fried Chickpeas

Smoky Fried Chickpease
Makes 4 servings
  • 1 cup Pompeian Grapeseed Oil
  • 1 Tbsp. grated lemon zest
  • 1/2 tsp. dried thyme
  • 2 large cans chickpeas, drained and rinsed
  • 2 tsp. smoked paprika
  • 3/4 tsp. salt
  1. Dry chickpeas thoroughly with paper towels.
  2. Using a candy thermometer, heat Pompeian Grapeseed Oil in a large, deep skillet over medium-high until it reaches 355 degrees. Add chickpeas, zest and thyme to pan in batches to avoid overcrowding.
  3. Fry chickpeas for about 5 minutes or until deep golden brown. Remove to a paper-towel-lined baking sheet and sprinkle with paprika and salt. Serve immediately.
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