Pulses often go unnoticed in our weekly menu, but they are synonymous with health and well-being and also help preserve the environment. With the arrival of the heat, thinking of a stew with chickpeas will makes us sweat, but preparing them fried with paprika for a healthy snack full of protein is a very good option. They also go great with some sun and a cool drink. A very easy recipe and suitable for vegans.
Servings for 1
Drain the chickpeas in a large colander and place them in some absorbing cooking paper. This is very important, because we will fry them later and water plus hot oil can be a funny combination.
Fry the chickpeas with olive oil, add some thyme twigs and a garlic clove. Cover with a lid and be careful, some chickpeas may splatter.
You will know the chickpeas are ready when they stop to pop, like popcorn, and they are golden brown. Drain the oil as much as you can.
Sprinkle some paprika all over them before serving, some salt flakes, a thyme twig and half lemon zest.
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