Fried chickpeas are a great bar snack or appetizer- more unique than the normal popcorn and chips, but with the same crunch and "pop in your mouth" snackability. I discovered them on the first real date with my husband six and a half years ago at one of our favorite restaurants, Tia Pol, a tapas place in Chelsea and have been hooked ever since.
They are super easy to make - all you really need is oil and a can of chickpeas. I added spices like the ones from the restaurant (via this recipe), but I've also just made them with just salt and lime for a simpler, less spicy version. Feel free to experiment with other spices like curry and cumin as well!
- 1 16 oz. can of chickpeas, drained and patted dry
- Olive oil or Vegetable oil
- 1 tsp of Cayenne Red Pepper
- 1 tsp of Paprika
- 1 tsp of Ground Coriander
- Kosher Salt
- Juice and Zest of Lime
If you have a splatter screen I highly suggest using it - the chickpeas pop and the hot oil hurts and makes a mess, take it from me! Maybe for our 7th anniversary I will finally buy us one.
- Combine cayenne red pepper, paprika and ground coriander in a bowl and set aside.
- Pour oil in a frying pan until it's about a half inch deep in the pan.
- Add drained and dried chickpeas to skillet for 10-15 minutes over medium-high heat, stirring them frequently until they are crisp and brown. I very carefully taste one before I remove them from the heat.
- Have a plate covered with a paper towel ready next to the pan. With a slotted spoon scoop the fried chickpeas on to the paper towel and pat them dry. Then in separate bowl, coat the chickpeas with the spice mixture while they are still hot. Add the spice mixture a little a time - sometimes I find if I do it all at once it clumps up or there is too much spice in general and the ratio is off.
- Place in serving bowl and season with salt to taste and squeeze of lime. Add some zest if you like.
They go great with cocktails or a glass of red wine sangria!
Also, here is a great recipe for Fried Chickpea and Arugula Pita Sandwiches with Lime Tzatziki that I've used for a weeknight meal as well.
(all photos Jamie Grill Photography)