Spiced Fried Chickpeas
Another great recipe from Sunset. These were so good I was popping them like candy.
Source: Sunset Magazine
1 can (15 oz.) chickpeas (garbanzos)
1 teaspoon fine sea salt
1 teaspoon freshly ground black pepper
1/4 teaspoon chipotle powder
1/4 teaspoon ground coriander
1/8 teaspoon cayenne
Mix together all seasponing ingredients in a medium bowl. Set aside.
Drain and rinse chickpeaks/garbanzo beans. Spread rinsed chickpeas/garbazos on paper towels and pat dry. In a large pot over medium-high heat, bring 2 in. vegetable oil to 350° to 375° (drop a chickpea in―when it sizzles, the oil is ready).
With a large metal strainer, lower chickpeas carefully into oil (they’ll splatter). Cook chickpeas until crisp, about 3 minutes. With strainer, transfer chickpeas to several layers of paper towels to drain, then toss with spice mixture.
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