Chef Brad Ortega
Preparation Time: 10 minutes
Cooking Time: 10 minutes
Makes 2 portions
- 8 oz canned chickpeas, drained
- 1 tbsp corn starch
- 1½ tbsp North African spice mix, Berbere spice mix, or your choice of spices
- vegetable oil
- Coat chickpeas with corn starch.
- Heat vegetable oil to 350°F. Deep fry in oil until crisp and golden.
- Coat with spice mix.