Fried Chickpeas with Parmesan, Lemon and Almonds

Recipe courtesy of Kelsey Nixon
Show: Kelsey's Essentials Episode: Snack Attack
TOTAL TIME: 1 hr 10 min
Prep: 20 min
Inactive Prep: --
Cook: 50 min
 
YIELD: 4 servings
LEVEL: Easy

ingredients

  • 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
recipe tools

Directions

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.

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