Crispy Spiced Chickpeas

Here’s a delicious dish that you can whip up in no time. Great for parties and snacks, this unique twist on chickpeas will have you going back for seconds, thirds, fourths…

Spiced Chickpeas

Crispy Spiced Chickpeas

Yield: 15-ounces of spiced chickpeas

Spice Mix

¼ teaspoon kosher salt

1/8 teaspoon freshly ground black pepper

½ teaspoon ground cumin

½ tablespoon za’atar

½ teaspoon Hungarian paprika

1/8 teaspoon chipotle powder

Stir to combine spices in a small mixing bowl.

Chickpeas

1/3 cup grapeseed oil

1 15-ounce can of chickpeas, rinsed, drained and spread out on a paper towel to dry for 15 minutes (the dryer the chickpeas the better as it will prevent spattering hot oil in the pan)

Pour grapeseed oil in a large sauté pan and turn heat on medium-high.

Heat oil until it is very hot and shimmering, approximately 3 minutes.

Carefully add chickpeas to the sauté pan and cook for approximately 8 to 10 minutes, stirring occasionally, until the chickpeas are golden brown. To prevent hot oil from spattering, partially cover sauté pan; do not fully cover as the chickpeas will steam and not crisp up.

Remove chickpeas from sauté pan with a slotted spoon and transfer onto a paper towel-lined plate to soak up any excess oil.

Transfer chickpeas to the small bowl with spices and stir to combine.

Serve immediately for maximum crispy tastiness!

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