Tapas Party

If you were to put out a bowl of these crunchy, smoky, spicy little nuggets at a cocktail party, it's likely they'd be gone in under five minutes. - Amanda & Merrill

Serves 4
2 large cans chickpeas
1 cup Olive Oil
1 tablespoon lemon zest, strips
1 tablespoon smoked paprika
1 sprig fresh thyme
1 coarse salt to taste
4 pieces garlic, sliced

1. Drain Chickpeas and set on paper towels over a colander to dry throughly (can be done 1 day in advance).
2. Heat oil in large pan (preferably cast iron) to 355 or until oil makes bubbles around 1 chickpea.
3. Add lemon zest, thyme sprig, chickpeas in batches so pan doesn't crowd fry about 5 minutes until crunchy color & changes.
4. Remove from oil, drain well over colander/sieve, add garlic, fry till golden.
5. Toss with smoked paprika & salt, add more if necessary..serve warm.

Save and print this recipe on FOOD52. less