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Spiced Fried Chickpeas
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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
15½ ounce can chickpeas, rinsed, drained and patted dry
2 tablespoons cornstarch
¼ cup extra-virgin olive oil
1 teaspoon ground cumin
1 teaspoon smoked paprika
¼ teaspoon white sugar
Kosher salt and ground black pepper
Ingredients
-
15½
ounce can chickpeas, rinsed, drained and patted dry
-
2
tablespoons cornstarch
-
¼
cup extra-virgin olive oil
-
1
teaspoon ground cumin
-
1
teaspoon smoked paprika
-
¼
teaspoon white sugar
-
Kosher salt and ground black pepper
Directions
-
01In a medium bowl, toss the chickpeas with the cornstarch. Transfer to a fine-mesh strainer and shake to remove excess cornstarch.
-
02In a 10-inch skillet over medium-high, heat the oil until shimmering. Add the chickpeas and cook, stirring occasionally, until golden brown and crisp, about 5 minutes. Remove from the heat and stir in the cumin, paprika, sugar, ½ teaspoon salt and ¼ teaspoon pepper.
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