Crispy Fried Chickpeas with Fireworks Steakhouse butter
Sometimes I just crave a little protein snack that has some salty spice. This is a great recipe for that. As well as a meatless side dish. Plus, I was surprised to find out how good these are as a chopped salad ingredient too. With only 5 ingredients, these are a breeze to make.
Ingredients (serves 6 as an app)
2 cans chickpeas
1 tsp smoked paprika
1 tsp sugar
1/2 cup olive oil
1 Fireworks Steakhouse Butter burst
1. Rinse and pat dry the chickpeas thoroughly with paper towels. Combine paprika, sugar, 1/2 tsp, 1/4 tsp pepper in large bowl. Heat oil in large Dutch oven over high heat until smoking, add the butter, and stir well.
2. Add chickpeas and cook, stirring occasionally, until deep golden brown and crispy, 12 to 15 minutes. Using the slotted spoon, transfer chickpeas to paper towel-lined baking sheet to drain briefly, then toss with paprika-sugar mixture.
*It's important to thoroughly pat dry the chickpeas before frying. It helps them crisp up and turn light brown.