Fried Chickpeas with Garam Masala

By stancec44

Once you start eating these crispy spiced chickpeas, you won’t want to stop. They do pop in the pan as they fry, so use a splatter guard or stand back a bit as they cook.

Ingredients

• 1 15-oz. can chickpeas
• 1 About 1 cup olive oil
• 1 tsp. garam masala
• Kosher salt

Details

Servings 2
Adapted from finecooking.com

Preparation

Step 1

Drain and rinse the chickpeas and pat completely dry with paper towels. Pour the olive oil into a 4-quart saucepan over medium-high heat to a depth of 1/4 inch. Heat the oil until shimmering hot. Add the chickpeas, cover with a splatter screen if you have one, and fry, shaking the pan occasionally, until browned, crisp, and beginning to split open, about 8 minutes. Using a slotted spoon, transfer to a plate lined with paper towels. Immediately sprinkle with the garam masala and salt to taste. Serve hot.