Fried Chickpeas with Parmesan, Lemon and Almonds
Fried Chickpeas with Parmesan, Lemon and Almonds
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 770
- Total Fat
- 55
- Saturated Fat
- 4
- Carbohydrates
- 54
- Dietary Fiber
- 16
- Sugar
- 10
- Protein
- 21
- Cholesterol
- 3
- Sodium
- 681
- Total: 1 hr 5 min
- Active: 20 min
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 770
- Total Fat
- 55
- Saturated Fat
- 4
- Carbohydrates
- 54
- Dietary Fiber
- 16
- Sugar
- 10
- Protein
- 21
- Cholesterol
- 3
- Sodium
- 681
- Total: 1 hr 5 min
- Active: 20 min
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
1/2 cup whole blanched almonds
2 tablespoons fresh parsley leaves
3 cloves garlic, thinly sliced
Maldon sea salt, to taste
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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