Spicy, Crispy Chickpeas

1. Prepare Frying Medium

Heat your choice of lard or oil in a sturdy skillet or pot to a temperature of 375°F, ensuring there is enough to submerge the chickpeas.

2. Fry Chickpeas

Carefully add the well-drained, rinsed, and dried chickpeas to the hot oil and fry for about 5 minutes until they turn a dark golden color and are crisp.

3. Drain and Season

Remove the chickpeas from the oil using a slotted spoon and lay them on paper towels to absorb any remaining oil. While still warm, season with coarse sea salt, hot chili powder, ground cumin, cayenne, and smoked hot paprika. Optionally, add a pinch of garam masala.

4. Optional Sage Aroma

For an extra aromatic twist, toss in some fresh sage leaves into the oil and fry for about 3 minutes before draining them with the chickpeas.