Fried Garbanzo Beans
1/2 teaspoon smoked paprika
1/4 teaspoon cayenne pepper
1 1/2 tablespoons extra-virgin olive oil
1 15-oz. cans chickpeas, rinsed, drained, patted very dry
1/2 teaspoon finely grated lime zest
Combine paprika and cayenne in a small bowl and set aside. Heat oil in a 12" skillet over medium-high heat. Add chickpeas to skillet and sauté, stirring frequently, until golden and crispy, 20 minutes. Using a slotted spoon, transfer chickpeas to paper towels to drain briefly. Place in a medium bowl. Sprinkle paprika mixture over; toss to coat. Season to taste with salt. Add lime zest, toss and serve.