2 large cans chickpeas
1 cup olive oil
1 Tbsp. lemon zest, strips
1 Tbsp. smoked paprika
1 sprig fresh thyme
1 coarse salt to taste
4 pieces garlic, sliced
Drain chickpeas and set on paper towels over a colander to dry throughly (can be done one day in advance).
Heat oil in a large pan (preferably cast-iron) to 355ºF or until oil makes bubbles around one chickpea. Add lemon zest, thyme sprig, and fry chickpeas in batches so pan doesn’t crowd. Fry about 5 minutes until crunchy and golden-brown.
Remove chickpeas and herbs from oil, drain well over colander/sieve. Add sliced garlic to oil and fry until golden. Drain.
Toss chickpeas and garlic with smoked paprika and salt, adding more if necessary. Serve warm.
- The Trump administration is reportedly considering a set of policies to prosecute parents who illegally enter the US with their children.
- Norma McCorvey, the woman behind the landmark 1973 Supreme Court case, Roe v. Wade, has died in Texas at 69.
- Mark Sanford held a town hall on Saturday that he organized with Indivisible, a group dedicated to holding members of Congress' feet to the fire.
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