What do you get when you combine the Jackson 5 and a can of chickpeas?

...Fried chickpeas, of course!

My final rendezvous with my old friend Garbanzo was a casual snack, perfect for munching alongside a beer or even a glass of red wine. It was the quasi-healthy version of potato chips. It was the fried chickpea. This was an easy way to utilize an oversized can of chickpeas and an alternative to fatty processed snack food.

Directions for making fried chickpeas:

Start humming “ABC” by the Jackson 5.

Substitute the words “fried chickpeas” for “ABC” so the lyrics read “fried-chick-peas; it’s easy as 1-2-3,” etc. in your mind.

Pour a layer of olive oil in a deep pan. Dump as many rinsed chickpeas as you care to into the pan.

Bask in the beauty of the sound of deep-frying.

Fry the beans for about 7-9 minutes, or until golden brown and crunchy. Don’t be afraid to overcook; better a tad charred then not crunchy enough. It’s all about texture here.

Spread out chickpeas on an oven pan when done frying and sprinkle with sea salt, thyme, and really anything else you think might work well. I drizzled some tahini (sesame seed extract) over top of the beans. Crushed red pepper would also work well, as would chili sauce and/or rosemary and garlic powder.

Bake in warm oven for 10 minutes.

Enjoy with a beer while watching the NBA playoffs.

** Recipe adapted from http://glutenfree.wordpress.com/2008/03/21/gf-fried-chickpeas/