Fried Chickpeas with Parmesan, Lemon and Almonds

Name: Fried Chickpeas with Parmesan, Lemon and Almonds
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT1H5M0.000S
Yield: 4 servings
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

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Level: Easy

Total: 1 hr 5 min
Active: 20 min

Yield: 4 servings

Level: Easy

Total: 1 hr 5 min
Active: 20 min

Yield: 4 servings

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

Watch how to make this recipe.

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.