Crispy Chickpeas is a vegan main course. This recipe serves 8. One portion of this dish contains roughly 16g of protein, 13g of fat, and a total of 393 calories. If you have chickpeas—drained, salt, ground cumin, and a few other ingredients on hand, you can make it. To use up the flour you could follow this main course with the Apple Tart with Caramel Sauce as a dessert. From preparation to the plate, this recipe takes roughly 30 minutes.
In a large saucepan, heat the oil to 35
Line a baking sheet with paper towels. In a medium bowl, toss the chickpeas with the coriander and cumin.
Add the flour and toss until the chickpeas are coated; transfer to a sieve and tap off the excess flour.
Add one-third of the chickpeas at a time to the hot oil and fry, stirring occasionally, until they are browned and crispy, about 8 minutes. Using a slotted spoon, transfer the chickpeas to the paper towels to drain and sprinkle liberally with salt.
Let the vegetable oil return to 350 between batches.
Let the chickpeas cool, then transfer them to a bowl and serve.