Candied Spiced Chickpeas

Ingredients

• Chickpeas

  (garbanzo beans, bengal gram), mature seeds, canned

  2 cup or 480g

• Sugar

  White, granulated sugar

  1 cup or 200g

• Cinnamon

  Spices, ground

  1 tsp or 3g

• Allspice

  Spices, ground

  ½ tsp or 1g

• Salt

  Table

  1 tsp or 6g

• Water

  Plain, clean water

  ⅓ cup or 79g

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  1 cup or 224g

Directions

1. In a medium pot combine chickpeas, sugar, cinnamon, allspice, salt, and water over medium-high.
2. Bring mixture to a boil and cook, stirring occasionally, until sugar dissolves and liquid is very thick, about 12 minutes.
3. Meanwhile, in a large skillet, heat oil over medium (a chickpea should sizzle slightly when added). With a slotted spoon, strain off as much sugar syrup as possible, then transfer chickpeas to oil.
4. Fry, gently shaking skillet to prevent chickpeas from sticking, until dark golden brown, 5 to 7 minutes.
5. With slotted spoon, transfer to a wire rack set in a rimmed baking sheet lined with paper towels. Immediately season with salt; let cool completely. Enjoy!