Recipe courtesy of Kelsey Nixon
Episode: Snack Attack
Fried Chickpeas with Parmesan, Lemon and Almonds
Total:
1 hr 5 min
Active:
20 min
Yield:
4 servings
Level:
Easy
Total:
1 hr 5 min
Active:
20 min
Yield:
4 servings
Level:
Easy

Ingredients

Directions

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 45 minutes, pull the chickpeas from the oven and set aside.

Fill a Dutch oven with 3 inches of vegetable oil and heat to 375 degrees F.

Combine the Parmesan, smoked paprika and lemon zest in a large bowl.

Using a spider, lower the chickpeas into the oil and fry until golden brown, about 3 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 Parmesan mixture. Season with salt and serve.

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