Crispy Chickpeas

By emp1438

Quick to make, and great to put out with a crowd of people to nibble on while watching tv or hanging out.

Ingredients

• 3 cups vegetable oil, for frying
• 3- 15-ounce cans chickpeas—drained, rinsed and patted dry
• 1 1/2 tablespoons ground coriander
• 1 tablespoon ground cumin
• 1 cup all-purpose flour
• Salt

Details

Servings 8
Cooking time 30mins
Adapted from foodandwine.com

Preparation

Step 1

In a large saucepan, heat the oil to 350°. Line a baking sheet with paper towels. In a medium bowl, toss the chickpeas with the coriander and cumin. Add the flour and toss until the chickpeas are coated; transfer to a sieve and tap off the excess flour.

Add one-third of the chickpeas at a time to the hot oil and fry, stirring occasionally, until they are browned and crispy, about 8 minutes. Using a slotted spoon, transfer the chickpeas to the paper towels to drain and sprinkle liberally with salt. Let the vegetable oil return to 350° between batches. Let the chickpeas cool, then transfer them to a bowl and serve.