Crispy Fried Chickpeas with Lemon and Garlic Recipe

Yield:  4 cups

Ingredients:

2 cans  Chickpeas

1 cup Essential Pantry Rice Bran Oil

1 tablespoon lemon zest

1 tablespoon Pimenton De La Vera Sweet Smoked Paprika

1 sprig fresh thyme

Sea Salt to taste

3 cloves garlic – thinly sliced

Directions:

1. Drain chickpeas and set on paper towels over a colander to dry thoroughly (can be done up to one day in advance).

2. Heat oil in large pan (preferably cast iron) to 355 F or until oil makes bubbles around 1 chickpea.

3. Add lemon zest, thyme sprig, and dry chickpeas in batches so the pan isn't crowded

4.  Fry for about 5 minutes until golden brown. 

5. Remove all ingredients from the oil, drain well over colander/sieve and set aside.

6. Add garlic to the pan, fry till golden.

7. Toss chickpeas with the fried garlic, smoked paprika & salt.

Serve warm.

Can be made ahead and heated in the oven about 5 minutes at 375 F or until hot.