Thursday: Fried Chickpeas With Almonds


  • 1/2 canschickpeas , rinsed, drained and dried with paper towels
  • Vegetable oil, for frying
  • 1/4 teaspoon smoked paprika
  • 1/8 cup whole blanched almonds
  • 1/2 tablespoon fresh parsley leaves
  • 1 clove garlic, thinly sliced
  • salt to taste


  • 2 tablespoons grated Parmesan
  • some lemon zest


  • Preheat the oven to 200 degrees F.
  • Spread the chickpeas out on a baking sheet and transfer them to the oven to dry out. After 10 minutes, pull the chickpeas from the oven and set aside.
  • Fill a Dutch oven with 1/2 inch of vegetable oil and heat to 375 degrees F.
  • Combine (the Parmesan), paprika and lemon zest in a large bowl.
  • Using a spider, lower the chickpeas into the oil and fry until golden brown, about 2 minutes. Then add the almonds, parsley and garlic to the fryer. Fry it all for 30 seconds to 1 minute. Be careful, the parsley will spatter a bit when it hits the oil.
  • With your spider, pull everything out of the oil and immediately toss in the bowl with the paprika mixture. Season with salt and serve.


Recipe and Image from: Food Network


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