Crispy Chickpeas

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

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

Europe
Ireland
Dublin
Snack
Vegan
Gluten-free
Summer

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