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Spiced Fried Chickpeas
Crisp on the outside and creamy on the inside, these crunchy pan-fried chickpeas are perfect on top of hummus, soups and salads, or eaten on their own as a satisfying snack. We season them with two Mediterranean mainstays: smoked paprika and warm, earthy cumin. The recipe is highly adaptable, though, so feel free to change up the spices. We love making these with curry powder, Chinese five-spice, Ethiopian berbere or zesty za’atar—simply use 2 teaspoons in place of the cumin and smoked paprika (always include the sugar, though, as it really enhances the flavors).
1
cup
Tip
Don’t forget to pat the chickpeas dry after draining. Wicking away excess moisture will prevent splattering and encourage quicker crisping and browning.
10 minutes
Ingredients
-
15½
ounce can chickpeas, rinsed, drained and patted dry
-
2
tablespoons cornstarch
Directions
-
01In a medium bowl, toss the chickpeas with the cornstarch. Transfer to a fine-mesh strainer and shake to remove excess cornstarch.
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