Smoky Fried Chickpeas: good but insanely filling. I ate half-a-bowl late one morning and don't remember getting hungry again all day. I don't know that I'd make them again, for while they weren't exactly difficult, frying in large amounts of oil is a messy nuisance.
Hot out of the pan they had a delicious crunch that made me decide the smoked paprika and salt were overkill, but the next day when they'd softened and absorbed the spice I was glad I'd included it. If I did make these again, I'd omit the lemon zest which was hard to filter out so fried during both batches and came out bitter and burnt. Or perhaps I'd fry it with the garlic.
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