Fried Chickpeas

Ingredients

• 2 (32 ounce) cans low sodium chicken broth

• 2 whole carrots, peeled
• 1 onion, quartered
• 1 bunch parsley stems
• 1 tablespoon whole coriander seed, crushed
• 4 cups dried garbanzo beans
• 2 teaspoons paprika
• 2 teaspoons fine sea salt
• 1/2 teaspoon ground coriander
• 4 cups vegetable oil
• 2 teaspoons cilantro, finely minced

Directions

1. 1

   Soak the chickpeas: Combine the broth, carrots, and onion in a large Dutch oven. Place parsley stems and crushed coriander seeds in a piece of cheesecloth, tie with kitchen twine, and add to the broth. Add the chickpeas and bring to a boil over high heat. Remove from heat and let soak until tender-about 1 hour. Remove and discard the carrots, onion, and spice bag. Drain chickpeas and dry well on paper towels.

2. 2

   Make spice mix: Combine the paprika, salt, and ground coriander in a small bowl and set aside.

3. 3

   Fry the chickpeas: Heat oil in a large saucepan to 375°F In small batches, fry chickpeas until they are golden brown and crisp on the outside-about 5 minutes. Drain chickpeas on paper towels and toss with the spice mixture while still warm. Place chickpeas in a bowl and toss with minced cilantro before serving. Serve warm or room temperature.