fried chickpeas

There aren't many things that can come between me and my savory snacks, especially those of the spicy variety.  And with the holidays just weeks away, I thought I'd share this simple recipe as an alternative snack to the usual cocktail nuts.  You can make a large batch of these ahead of time and serve them with the customary flow of holiday cocktails and beers.

Fried Chickpeas adapted from BonApetit Test Kitchen, serves 6-8

Ingredients 2 tsp paprika 1 tsp cayenne pepper 6 tbsp extra-virgin olive oil 2 15-oz. canned chickpeas, rinsed, drained, patted very dry Kosher salt 2 teaspoon parsley, finely chopped

Combine paprika and cayenne in a small bowl and set aside.

Heat oil in a 12" skillet over medium-high heat. Working in 2 batches, add chickpeas to skillet and sauté, stirring frequently, until golden and crispy, 15–20 minutes. Using a slotted spoon, transfer chickpeas to paper towels to drain briefly. Place in a medium bowl. Sprinkle paprika mixture over; toss to coat. Season to taste with salt. Toss with parsley and serve.