Fried Chickpea Snack

By KEGMD

Ingredients

• 2 cups vegetable oil
• 2 tsp smoked Spanish paprika
• 1/2 tsp salt
• 1 tsp cumin seed, roasted and ground
• 2 cans (14oz each) chickpeas, drained

Details

Preparation time 10mins
Cooking time 10mins
Adapted from ajc.com

Preparation

Step 1

In a high-sided skillet or pot, heat about 2 inches of oil to 375 degrees. Place the paprika, salt and cumin in a large, rounded mixing bowl. (gallon ziplock bag also works)
Drain the chickpeas and pat dry (remove loose skins) with paper towels. Add them to the oil and fry until brown on the outside and creamy on the inside, about 5 minutes.
Transfer them to a plate lined with paper towels. Transfer to the bowl and season. Serve hot, warm or room temperature.