Join! 12 weeks for $1

Milk Street Bowtie Spiced Fried Chickpeas

Spiced Fried Chickpeas

1 cup
Made This Recipe? Write a Review.
Thank you for submitting your review! A member of our team is confirming the review meets our site's Community Guidelines. It will be posted on the site shortly.
Free

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.

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

Spiced Fried Chickpeas

Shop the Milk Street Store
More
Reviews