Once you pop, you can’t stop.Gather Journal Crispy Chickpeas
Camels traversing the Moroccan desert have been known to halt their lilting stride to nibble on clumps of thistles. Our artichokes, fried twice so they look like they’ve been languishing in the sun, will prompt a similar pause, then brisk devouring. Particularly alongside chickpeas tumbled with North African spices and air-cured meat.
Stir spices together in a small bowl. Pat chickpeas dry. Heat oil in a large skillet over medium-high heat. Fry chickpeas, tossing occasionally, until golden and crispy, about 6 minutes. Drain excess oil from pan. Stir in garlic and sauté until soft, about 30 seconds. Add spices, tossing to coat, and sauté until fragrant, about 30 seconds. Sprinkle with sea salt.