Pan-Fried Crispy Chickpeas with Lime

By ukiahgal67

Ingredients

• 2 teaspoons smoked paprika
• 2 teaspoons chili powder
• 1/2 teaspoon granulated sugar
• 1/2 teaspoon salt
• 1/2 teaspoon fresh-cracked black pepper
• vegetable oil
• 2 cups chickpeas, rinsed, peeled, and dried (see note)
• zest and juice from 1/2 lime

Preparation

Step 1

1.
In a medium mixing bowl, combine the paprika, chili powder, sugar, salt, and pepper.

2.
Pour enough vegetable oil into a medium saute pan to coat the bottom.
Heat over medium-high heat until the oil begins to shimmer.
Carefully add the chickpeas to the oil and sauté until golden brown, about 5 minutes.
Remove chickpeas from the oil with a slotted and transfer to a plate covered with a paper towel.
Allow to cool for a minute and, while still hot, transfer the chickpeas to the bowl with the spice mixture.
Toss to coat.
Squeeze lime juice and zest over the chickpeas and serve immediately.

Notes:
For the chickpeas: It is definitely worth the extra time it takes to peel the chickpeas before using them.
The best way I’ve found to do this is to rub them gently with a dishtowel until the peels begin to fall off the chickpeas.
Then the chickpeas can be fairly easily plucked out and transferred to a bowl.
If you don’t have time to peel the chickpeas, it’s no problem – just proceed with the recipe.
In either case, it is very important to rub them dry with paper or cloth towels before pan frying them so that they quickly get crisp on the outside.