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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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For the crispiest results, dry the chickpeas before frying. Ingredients:
2 teaspoons smoked paprika |
1 teaspoon cayenne pepper |
6 tablespoons extra-virgin olive oil |
2 15-ounce cans chickpeas, rinsed, drained, patted very dry |
kosher salt |
2 teaspoons finely grated lime zest |
Directions:
1. Combine paprika and cayenne in a small bowl and set aside.
2. Heat oil in a 12 skillet over medium-high heat. Working in 2 batches, add chickpeas to skillet and sauté, stirring frequently, until golden and crispy, 1520 minutes. Using a slotted spoon, transfer chickpeas to paper towels to drain briefly. Place in a medium bowl. Sprinkle paprika mixture over; toss to coat. Season to taste with salt. Toss with lime zest and serve.
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