Fried Chickpeas With Parmesan, Lemon And Almonds

Total Time:
1 hr 10 min
Prep:
20 min
Cook:
50 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 2 cans chickpeas (garbanzo beans), rinsed, drained and dried with paper towels
  • Vegetable oil, for frying
  • 2 tablespoons grated Parmesan
  • 1 teaspoon smoked paprika
  • 1 lemon, zest of
  • 1/2 cup whole blanched almonds
  • 2 tablespoons fresh parsley leaves
  • 3 cloves garlic, thinly sliced
  • Maldon sea salt, to taste
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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