Fried spicy chickpeas
Crispy fried chickpeas tossed in spicy seasonings for a flavorful and indulgent snack.
Instructions
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Prepare the Chickpeas
- If using canned chickpeas, drain and rinse them. If using dry chickpeas, soak them in water overnight, then drain and rinse. Pat them dry with a paper towel to remove excess moisture.
- Prepare the Chickpeas
- If using canned chickpeas, drain and rinse them. If using dry chickpeas, soak them in water overnight, then drain and rinse. Pat them dry with a paper towel to remove excess moisture.
- Heat the Oil
- In a large skillet or frying pan, heat vegetable oil over medium-high heat until hot.
- Fry the Chickpeas
- Carefully add the chickpeas to the hot oil in a single layer, ensuring they are not overcrowded. Fry in batches if necessary.
- Fry the chickpeas for about 8-10 minutes, stirring occasionally, until they are golden brown and crispy.
- Season and Drain
- Using a slotted spoon, transfer the fried chickpeas to a paper towel-lined plate to drain excess oil.
- While still warm, season the chickpeas with smoked paprika, cumin, cayenne pepper, and salt to taste. Toss to coat evenly.
- Serve
- Serve the fried spicy chickpeas immediately as a crunchy snack or as a topping for salads or soups.
Recipe notes
- Be cautious when frying the chickpeas as they may splatter when added to the hot oil.
- Adjust the level of spiciness according to your preference by increasing or decreasing the amount of cayenne pepper.
- For extra flavor, you can sprinkle the fried chickpeas with a squeeze of fresh lemon juice before serving.
- These fried spicy chickpeas are best enjoyed immediately while still crispy, but they can be stored in an airtight container at room temperature for up to 2 days.
Ingredients
Scaled from 1 serving
Measurement system
- 200 grams chickpeas (canned or soaked dry)
- 60 ml vegetable oil (for frying)
- 1 teaspoon smoked paprika
- ½ teaspoon cumin
- ¼ teaspoon cayenne pepper
- Pinch of salt to taste