This dish would be great to try with The Epicentre’s Moroccan Blend in place of the other seasonings!
- 1 tsp Spanish sweet smoked paprika
- 1 tsp cayenne powder
- 1 ½ tsp chile powder
- ½ tsp ground cumin
- ½ tsp salt
- ¼ tsp ground black pepper
- ½ cup cornstarch
- ½ cup all purpose flour
- oil for frying (canola, grapeseed, or peanut)
- 1 - 15 oz (540 ml) can chickpeas, drained
- 2 jalapeños, sliced into rings
In a small bowl, combine spices. In a large bowl, combine cornstarch, flour, and half of the spice mixture from the small bowl. Working in batches, add chickpeas and jalapeños to cornstarch mixture, coating thoroughly. In a strainer, toss chickpeas and jalapeños to remove excess cornstarch mixture.
In a heavy bottom pot, heat 1 inch of oil over medium-high heat. Never take your attention away from a hot pan of oil! Add some of the chickpeas and cook until crisp. Drain on paper towels. Repeat with remaining chickpeas and jalapeños and sprinkle with remaining spice mixture while still hot. Serve.