By Betsy Hicks
I’m a huge fan of smoked paprika and look for opportunities to work it into meals and snacks. This is a great recipe that can go bad easily. If you don’t use hot oil or use a baking sheet, the peas will become soggy.
The combination of herbs and spices that you can use are endless! For picky eaters, start with something simple (like this recipes) and work your way up to freshly chopped herbs for that added nutritional zing!
- 1/4 teaspoon smoked paprika
- 1/8 teaspoon coconut sugar
- 1/8 teaspoon salt
- Pinch pepper
- 1/4 cup canned chickpeas, rinsed and drained
- 1/4 cup coconut or sunflower oil for frying
Combine smoked paprika, sugar, salt, and pepper in medium bowl. Heat oil in 8-inch skillet over medium-high heat until just smoking. Carefully add canned chickpeas to hot oil and cook until crisp throughout and dark brown (about 10 minutes). Using a slotted spoon, transfer hot chickpeas to bowl with spices and toss to coat.