fried chickpeas

Tuesday, November 6th, 2012

There aren’t many things that can come between me and my savory snacks, especially those of the spicy variety.  And with the holidays just weeks away, I thought I’d share this simple recipe as an alternative snack to the usual cocktail nuts.  You can make a large batch of these ahead of time and serve them with the customary flow of holiday cocktails and beers.

Fried Chickpeas
adapted from BonApetit Test Kitchen, serves 6-8

2 tsp paprika
1 tsp cayenne pepper
6 tbsp extra-virgin olive oil
2 15-oz. canned chickpeas, rinsed, drained, patted very dry
Kosher salt
2 teaspoon parsley, finely chopped

Combine paprika and cayenne in a small bowl and set aside.

Heat oil in a 12″ skillet over medium-high heat. Working in 2 batches, add chickpeas to skillet and sauté, stirring frequently, until golden and crispy, 15–20 minutes. Using a slotted spoon, transfer chickpeas to paper towels to drain briefly. Place in a medium bowl. Sprinkle paprika mixture over; toss to coat. Season to taste with salt. Toss with parsley and serve.

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  • Chelsea Beckman

    I love all your food and fashion photos. This is a good idea to switch things up during the holidays. Thank you!

  • Clarissa Fulton

    Such a brilliant way to change things up. I can’t wait to try this over the holiday! xCLARISSA

    • Bruna

      thanks for a yummy, great & easy recipe! i made these fries the hard way; banikg the potatoes for 15 minutes before i found out that NOWHERE in your recipe did it say bake potatoes first . Whatever, hot potatoes not fun to slice and mix but yummy and worth it!

  • Leah

    That Hungarian paprika is so good – it’s hotter than regular cayenne, which works for me ;)