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For the crispiest results, dry the chickpeas before frying.
6–8 servings
Ingredients
2 teaspoons smoked paprika
1 teaspoon cayenne pepper
6 tablespoons extra-virgin olive oil
2 15-oz. cans chickpeas, rinsed, drained, patted very dry
Kosher salt
2 teaspoons finely grated lime zest
Ingredient Info
Smoked paprika is available in better supermarkets.
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1st Keep
 Patrice_Sartor
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