Crispy chickpeas are the new popcorn. I'd seen countless recipes calling to roast them , but it was summer and I didn't want to mess with the oven. The answer was to fry them. It's much faster and the resulting chickpeas are more crisp. With a high-walled Dutch oven, frying is easy and I no longer have to cower behind a splatter guard. <br /> <br />Smoky paprika is a go-to spice with chickpeas, but I also love a batch infused with lemon zest and thyme. The recipe below gives you a bit of both to try. And then play! Let me know what flavor combinations you try out. <br /> <br />These are best served immediately and are ideal for your next happy hour at home.

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