Garbanzo Beans, Smoky Fried
Source of Recipe
The Oregonian-Published december 20, 2011
Makes 3 cups
Deep-frying the humble garbanzo bean transforms it into an irresistible snack. Here, they're tossed with a Spanish-inspired combination of lemon zest, thyme, garlic and smoked paprika.
List of Ingredients
2 29-ounce cans garbanzo beans
1 cup olive oil (more or less, depending upon the size of your frying pan)
1 tablespoon julienned lemon zest (matchstick-size strips)
1 sprig fresh thyme
4 cloves garlic, thickly sliced
1 tablespoon smoked paprika (pimentón de la Vera)
Drain garbanzo beans and set them on a clean dish towel or paper towels to fully dry (the longer you leave them to dry, the better).
Line a plate with paper towels or a brown paper bag to be ready for the finished beans, or place a rack over a tray to catch the drips.
Heat oil in a pot to 350 degrees, until it bubbles furiously around a garbanzo bean. Add lemon zest, thyme sprig and garbanzo beans, frying until they just begin to darken, about 5 minutes (you may need to do this in batches).
With a slotted spoon, remove the garbanzo beans and aromatics from the oil, placing them on your prepared surface to drain. Add the garlic to the oil, fry until lightly golden, about 3 minutes, then remove.
Toss the garlic and garbanzo beans together with the smoked paprika and salt to taste. Enjoy while hot.