Recipe courtesy of Pompeian; used with permission
Makes 4 servings
1 cup Pompeian Grapeseed Oil
1/2 tsp. dried thyme
3/4 tsp. salt
2 large cans chickpeas, drained and rinsed
1 Tbsp. grated lemon zest
2 tsp. smoked paprika
Dry chickpeas thoroughly with paper towels.
Using a candy thermometer, heat oil in a large, deep skillet over medium-high until it reaches 355 degrees. Add chickpeas, zest and thyme to pan in batches to avoid overcrowding.
Fry chickpeas for about 5 minutes or until deep golden brown. Remove to a paper-towel-lined baking sheet and sprinkle with paprika and salt. Serve immediately.
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