Fried Chickpeas With Parmesan, Lemon And Almonds
- 2 cans chickpeas (garbanzo beans), rinsed, drained and dried with paper towels
- Vegetable oil, for frying
- 2 tablespoons grated Parmesan
- 1 teaspoon smoked paprika
- 1 lemon, zest of
- 1/2 cup whole blanched almonds
- 2 tablespoons fresh parsley leaves
- 3 cloves garlic, thinly sliced
- Maldon sea salt, to taste
- Preheat the oven to 200 degrees F.
- Spread the chickpeas out on a baking sheet and transfer them to the oven to dry out.
- After 45 minutes, pull the chickpeas from the oven and set aside.
- Fill a Dutch oven with 3 inches of vegetable oil and heat to 375 degrees F.
- Combine the Parmesan, smoked paprika and lemon zest in a large bowl.
- Using a spider, lower the chickpeas into the oil and fry until golden brown, about 3 minutes.
- Then add the almonds, parsley and garlic to the fryer.
- Fry it all for 30 seconds to 1 minute.
- Be careful, the parsley will spatter a bit when it hits the oil.
- With your spider, pull everything out of the oil and immediately toss in the bowl with the Parmesan mixture.
- Season with salt and serve.
chickpeas, vegetable oil, parmesan, paprika, lemon, whole blanched almonds, parsley, garlic, salt
Taken from www.foodnetwork.com/recipes/fried-chickpeas-with-parmesan-lemon-and-almonds.html (may not work)