Warning: These are addicting. Put these out for friends and family to snack on with pinot grigio.
1 tsp. cayenne pepper
2 tsp smoked paprika
6 Tablespoons Citrus Habanero olive oil or use half California Lime olive oil to reduce spice
2 15- oz. cans chickpeas, rinsed, drained, patted very dry
2 tsp finely grated lime zest
Combine cayenne and paprika and set aside.
Heat oil in pan over medium-high heat. Working in two batches add chickpeas to skillet and sauté, stirring frequently, until golden brown and crispy. Saute 15 - 20 minutes. Using a slotted spoon, transfer peas to paper towels to drain. Place peas in a bowl and spinkle with cayenne and paprika while still hot! Toss to coat. Season to taste with salt and toss with lime zest.
* Recipe adapted from The Bon Appetit Test kitchen