Smoky Fried Chickpeas

• 2 large (16-ounce) cans chickpeas
• 1 cup olive oil
• 1 tablespoon lemon zest, in strips
• 1 sprig fresh thyme
• 4 cloves of garlic, sliced
• 1 tablespoon smoked paprika
• 1 coarse salt to taste

1. Drain chickpeas and set on paper towels over a colander to dry throughly (can be done 1 day in advance).
2. Heat oil in large pan (preferably cast iron) to 355u0b0 F, or until oil makes bubbles around 1 chickpea.
3. Add lemon zest, a sprig of thyme, and chickpeas in batches, so the pan doesn't crowd (set aside chickpeas on a plate as necessary), and fry for about 5 minutes, until crunchy and the color changes.
4. Remove chickpeas from the oil and/or plate and drain well over a colander/sieve. Set aside in a bowl, for mixing. Add garlic to the pan and fry until golden. Add garlic to the chickpeas.
5. Toss it all with smoked paprika and salt, add more if necessary. Serve warm.

chickpeas, olive oil, lemon zest, thyme, garlic, paprika, salt

Taken from food52.com/recipes/919-smoky-fried-chickpeas (may not work)