Fried Chickpeas

• FAST
• VEGETARIAN

Ingredients

1. Canola oil, for frying
2. 1/2 cup chickpea flour or rice flour
3. 1 teaspoon hot pimentón de la Vera (smoked Spanish paprika)
4. 1/2 teaspoon garlic powder
5. 1/2 teaspoon onion powder
6. 1/2 teaspoon ground coriander
7. Salt
8. One 15-ounce can chickpeas—drained, rinsed and dried well
9. 1 tablespoon minced flat-leaf parsley
10. 1 tablespoon minced chives
11. 1 tablespoon minced basil
12. Lemon wedges, for serving

1. In a large saucepan, heat 1 inch of oil to 375°. In a small bowl, mix the chickpea flour with the paprika, garlic powder, onion powder, coriander and 1/2 teaspoon of salt. Add the chickpeas and toss to coat; shake off any excess flour.
2. Fry the chickpeas, in batches if necessary, until golden and crisp, about 3 minutes. Using a slotted spoon, transfer to paper towels to drain. Season with salt.
3. In a medium bowl, toss the fried chickpeas with the parsley, chives and basil. Serve at once, with lemon wedges.