Fried Chickpeas with Sage Recipe

• Olive and canola oil for frying
• 2 (15-ounce) cans chickpeas, thoroughly drained and rinsed
• 3 tablespoons all-purpose flour
• 2 teaspoons kosher salt
• 1 teaspoon smoked paprika
• 40 to 50 medium fresh sage leaves

1. Fill a large heavy-bottomed pot fitted with a deep-frying thermometer with 3 inches of oil (1/2 olive, 1/2 canola) and heat to 375 degrees F over medium heat.
2. Meanwhile, dry drained chickpeas thoroughly with paper towels.
3. Combine 2 tablespoons of the flour, the salt, and the paprika in a large bowl and briefly whisk to break up any lumps.
4. Add chickpeas and toss to coat.
5. Line a baking sheet with paper towels and set aside.
6. Working in two batches, fry chickpeas until they stop popping and have turned golden brown, about 3 to 4 minutes per batch.
7. (Be careful: A lot of commotion and steam erupts from the oil when the chickpeas first drop.)
8. Remove with a skimmer or a frying basket to the paper-towel-lined baking sheet.
9. Combine remaining 1 tablespoon flour and sage leaves in a small bowl, toss to lightly coat, and tap off excess flour.
10. Working in two batches, fry sage in oil until leaves stop foaming, about 10 to 15 seconds.
11. Remove with a skimmer or a frying basket to the paper-towel-lined baking sheet.
12. Toss together chickpeas and sage in a bowl and serve immediately.

olive and, chickpeas, allpurpose, kosher salt, paprika, sage

Taken from www.chowhound.com/recipes/fried-chickpeas-with-sage-11203 (may not work)