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6 to 8
servingsEasy
Published 2013
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.
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