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Appetizers, Hanukkah

Fried Smoky Chickpeas With Garlic and Ginger

Fried Smoky Chickpeas With Garlic and Ginger
Thomas Schauer / Clarkson Potter

An unexpected and unusual alliance of spices comprise this chickpea appetizer: pungent amchoor (made from dried mangoes), smoky Spanish paprika, the caraway-adjacent seeds called ajowan. The end result is simple to understand: irresistible snacking goodness. The fried chickpeas are tasty ... Read more

1 ½ hours, largely unattended. Makes about 6 ½ cups.

Main Spice Blend

  • 2 ½ teaspoons dried garlic slices
  • ½ teaspoon ground ginger
  • ¾ teaspoon ground cinnamon, preferably Vietnamese
  • 1 teaspoon pimentón (smoked paprika)
  • ½ teaspoon Aleppo pepper

Chickpeas

  • 1 pound dried chickpeas
  • 2 tablespoons extra-virgin olive oil, plus more for frying
  • Kosher salt

Fried Chickpea Spice Blend

  • 2 ¼ teaspoons cumin seeds
  • 1 tablespoon ajowan seeds
  • 1 tablespoon amchoor powder
  • ½ teaspoon pimentón (smoked paprika)
The simmered chickpeas can be cooled completely in the cooking liquid and then refrigerated in their cooking liquid for up to 1 week or frozen for up to 3 months.

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