Crispy Chickpeas

Source: recipe by Jason Travi - Food & Wine, February 2010

adapted by http://theresalwaysthyme.blogspot.com

3 cups vegetable oil, for frying

3 15-ounce cans chickpeas—drained, rinsed and patted dry

1 1/2 tablespoons ground coriander

1 tablespoon ground cumin

1 cup all-purpose flour

salt

In a large saucepan, heat the oil to 350°. 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.

The fried chickpeas can kept at room temperature for up to 4 hours.