Name: Crispy Chickpeas
Yield: For 6 to 8 servings
Cuisine: Irish
Ingredients: About 3 cups (500 g) dried chickpeas, soaked and cooked, or 1 (15-oz/430-g) can, rinsed and drained, thoroughly dried; 2 tsp finely grated lemon zest; 1 tbsp fresh thyme leaves; 1 tsp paprika and/or just a pinch of cayenne, to taste; 2 tsp salt; 6 tbsp extra-virgin olive oil

Preparation info

For
6 to 8
servings

Difficulty
Easy

Appears in

Home Made Summer

By Yvette van Boven

Published 2013

About

For the crispiest results, pat the chickpeas dry before you fry them. I wrap them in a dish towel; tossing them around a little usually does the trick. Serve the chickpeas immediately after frying, or they’ll soften.

Ingredients

1 tsp paprika and/or just a pinch of cayenne, to taste
2 tsp

Method

In a large bowl, combine the paprika and cayenne (if using it), salt, thyme, and lemon zest.

Heat the oil in a skillet over medium heat. Add half of the chickpeas and fry them, stirring constantly, for about 15 minutes, until they are golden brown and crisp. Scoop them out of the pan with a skimmer and let them drain on paper towels. Fry the remaining chickpeas.

Spoon all the ch