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Prep Time: 5 Minutes Cook Time: 5 Minutes |
Ready In: 10 Minutes Servings: 1 |
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Ingredients:
2 (32 ounce) cans low sodium chicken broth |
2 whole carrots, peeled |
1 onion, quartered |
1 bunch parsley stems |
1 tablespoon whole coriander seed, crushed |
4 cups dried garbanzo beans |
2 teaspoons paprika |
2 teaspoons fine sea salt |
1/2 teaspoon ground coriander |
4 cups vegetable oil |
2 teaspoons cilantro, finely minced |
Directions:
1. Soak the chickpeas: Combine the broth, carrots, and onion in a large Dutch oven. Place parsley stems and crushed coriander seeds in a piece of cheesecloth, tie with kitchen twine, and add to the broth. Add the chickpeas and bring to a boil over high heat. Remove from heat and let soak until tender-about 1 hour. Remove and discard the carrots, onion, and spice bag. Drain chickpeas and dry well on paper towels.
2. Make spice mix: Combine the paprika, salt, and ground coriander in a small bowl and set aside.
3. Fry the chickpeas: Heat oil in a large saucepan to 375°F In small batches, fry chickpeas until they are golden brown and crisp on the outside-about 5 minutes. Drain chickpeas on paper towels and toss with the spice mixture while still warm. Place chickpeas in a bowl and toss with minced cilantro before serving. Serve warm or room temperature.
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