Pan Fried Sweet & Spicy Chickpeas
2 teaspoons of smoked paprika
1 teaspoon of cayenne pepper (use more depending on your HOT level)
6 tablespoons of coconut oil
2 15-oz. cans of chickpeas or 4 cups of fresh cooked chickpeas
2 tablespoons of coconut sugar or honey
Grated zest of lime
If you using canned chickpeas be sure to rinse them well and pat them dry.
Combine paprika, cayenne, sea salt and honey or coconut sugar in a bowl. Set aside a small amount for finishing touches.
In toss your rinsed and patted dry chickpeas in spices.
Heat coconut oil in a 12" skillet over medium-high heat.
Working in two batches add the chickpeas to hot oil, stirring frequently and sauté until golden and crispy - about 12 minutes. Using a slotted spoon remove your chickpeas and drain on paper towels. Toss them again with remaining spices and top with grated lime zest!