Candied Spiced Chickpeas
A syrup of sugar and warm spices coats these chickpeas, which are then fried to create their candied exterior. Serve them as an appetizer or bar snack.
- Servings: 8
Source: Everyday Food, March 2011
- 1 can (15.5 ounces) chickpeas, rinsed and drained
- 1 cup sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground allspice
- 1 teaspoon coarse salt
- 1/3 cup water
- 1 cup vegetable oil
In a medium pot, combine chickpeas, sugar, cinnamon, allspice, salt, and water over medium-high. Bring mixture to a boil and cook, stirring occasionally, until sugar dissolves and liquid is very thick, about 12 minutes. Meanwhile, in a large skillet, heat oil over medium (a chickpea should sizzle slightly when added). With a slotted spoon, strain off as much sugar syrup as possible, then transfer chickpeas to oil. Fry, gently shaking skillet to prevent chickpeas from sticking, until dark golden brown, 5 to 7 minutes. With slotted spoon, transfer to a wire rack set in a rimmed baking sheet lined with paper towels. Immediately season with salt; let cool completely.