Fried Chickpeas

• 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

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 375u0b0F 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.

chicken broth, carrots, onion, parsley stems, coriander, garbanzo beans, paprika, salt, ground coriander, vegetable oil, cilantro

Taken from www.food.com/recipe/fried-chickpeas-138153 (may not work)