Tuesday November 6, 2012
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.
adapted from BonApetit Test Kitchen, serves 6-8
2 tsp paprika
1 tsp cayenne pepper
6 tbsp extra-virgin olive oil
2 15-oz. canned chickpeas, rinsed, drained, patted very dry
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.