Smoky Fried Chickpeas

By • October 2, 2009 • 46 Comments



Author Notes: I was making a sort of Spanish/Moroccan Moorish sort of dinner for friends one night, and was looking for something small and spicy and crunchy to serve with drinks I thought I had almonds, but had run out but I did have a can of chickpeas..and inspiration struck.Aliwaks

Food52 Review: If you were to put out a bowl of these crunchy, smoky, spicy little nuggets at a cocktail party, it's likely they'd be gone in under five minutes. Aliwaks has taken an already brilliant idea (fried chickpeas with smoked paprika) and run with it. You also fry strips of lemon zest, fresh thyme leaves and later thinly sliced garlic to mix with the chickpeas, paprika and salt. This leads to an array of crispy little bursts of flavor, each more fragrant than the last. Do be careful while frying (use a splatter screen if you have one), and make sure the chickpeas are as dry as you can get them. It's worth a little experimenting to find a brand of chickpeas that spit less while frying but still stay tender in the middle. - A&MA&M

Serves enough for 4

  • 2 large cans chickpeas
  • 1 cup Olive Oil
  • 1 tablespoon lemon zest, strips
  • 1 tablespoon smoked paprika
  • 1 sprig fresh thyme
  • 1 coarse salt to taste
  • 4 pieces garlic, sliced
  1. Drain Chickpeas and set on paper towels over a colander to dry throughly (can be done 1 day in advance).
  2. Heat oil in large pan (preferably cast iron) to 355 or until oil makes bubbles around 1 chickpea.
  3. add lemon zest, thyme sprig, chickpeas in batches so pan doesn't crowd fry about 5 minutes until crunchy color & changes.
  4. remove from oil, drain well over colander/sieve, add garlic, fry till golden.
  5. Toss with smoked paprika & salt, add more if necessary..serve warm.
Jump to Comments (46)

Tags: Cocktail Party, Easy, Moroccan, savory, Spanish, Vegan, wheat-free

Comments (46) Questions (7)

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Stringio

5 months ago Fiona Dunnett

When you say 'large can' what size do you mean? 14oz or larger? Just so I get the ratio of spices right :)

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6 months ago frog

Please edit the recipe--it is confusing as written. The photo does not show the thyme sprig; is it discarded? I think thyme stripped from the stem would be a nice addition.

My_catering_(2)

6 months ago Aliwaks

Frog.. what part is confusing? I'd be happy to clarify. If you wish to strip the thyme then you may...as you can see in the thread below everyone has a interpretation.

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6 months ago frog

add lemon zest, thyme sprig, chickpeas in batches so pan doesn't crowd fry about 5 minutes until crunchy color & changes.
remove from oil, drain well over colander/sieve, add garlic, fry till golden.
Toss with smoked paprika & salt, add more if necessary..serve warm.

By pieces of garlic, do you mean cloves? If there is but 1 sprig of thyme, how do you add it in batches? Toss garlic with smoked paprika & salt?

My_catering_(2)

6 months ago Aliwaks

The Thyme flavors the olive oil so It doesn't need to be in every batch & it all goes in teh same bowl anyway and mixes together IF you have a huge frying pan you maybe able to fit it all in one.

As it says in the ingredient list the garlic is sliced

Toss everything, chickpeas, garlic, thyme, lemon zest with paprika & salt.

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4 months ago Jeanette Lee Scott

So by 4 pieces of garlic you mean 4 slices???

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6 months ago jayt

shelf life?

Food52

6 months ago Manhattan Tart

Made these using the spices called for but omitted the garlic cloves & used garlic powder so I could bake them (400 degrees for 30-40 min) instead of frying them. They came out great; nice & smoky. Next time, I'll dice up a bit of Spanish chorizo and toss that in while baking.

My_catering_(2)

6 months ago Aliwaks

The chorizo sounds awesome!

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6 months ago Rickey Smith

Yes it does, I have to try this.

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10 months ago Kathryn Morrissey

I am a bit obsessed with chickpeas at the moment and would never have thought to roast them. Brilliant idea for coming up to Christmas!

Stringio

10 months ago Karen Gordon

If you're roasting in the oven, try adding whole garlic cloves or shallots. You will be so delighted with the end result.

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about 1 year ago kristen thuruthy

I want to try this recipe, but it recipe is a bit unclear. I presume you add the fired garlic to the drained chick peas with the paprika, but the recipe never gives the clear instruction..comments?

My_catering_(2)

about 1 year ago Aliwaks

Kristen... you fry the chickpeas in batches..with the lemon zest & thyme... then after they are all done you fry the garlic - it burns easily so safer to fry on it's own.. then toss everything in the smoked paprika/salt mixture

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about 1 year ago MrsK

This sounds wonderful! I wonder what can be served with this as the main dish...

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almost 2 years ago mensaque

Loved it!Found the fotos very helpfull,cause the writen recipe is a bit hard to follow.

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over 2 years ago VeraLove

I'm wondering...I love anything fried, but hate the mess. Does anyone know if it'll work if I toss them olive oil, lemon zest, thyme... and roast in the oven on a high temperature until crispy?? Do you think they will crisp up?? I guess there's only one way to find out...

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about 2 years ago Jocelynl

I do these in the oven all the time and it works perfectly!

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almost 2 years ago 102bleu

do you just coat them in oil? and what temp do you use?
thanks, 102bleu

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over 2 years ago Lauren Bayles

This sounds amazing. Wondering same as some others: Remove chickpeas from pan and drain. Add garlic to pan and fry till golden. Should the chickpeas be added back to pan after garlic?

Shroom

over 2 years ago Iris9

Superb recipe — I particularly love the harmonious vibe of the garlic with the chickpea. I'm going to add more garlic slices next time. I also added a spritz of lemon at the end, which brightened the flavours. Oh, and I didn't use smoked paprika, but mine did come directly from Budapest, so it made up for it. Mmm......

PS: Make sure to be VERY careful when frying

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over 2 years ago Sena

These were delicious! I made them as part of my first attempt at cooking a vegan meal...for company...for Christmas. They were very easy to make. I cooked a bag of dry garbanzo beans the day before and then set them on a towel to dry overnight before frying them. Perfect! Thank you for posting this recipe!

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over 2 years ago micook

Ok, in my continuing quest to figure out far in advance I can make just about anything, I made these Tuesday night for friends. Fried them -- it took me a bit to figure out that longer is better; you want them to look golden brown -- and held them in a warm oven for maybe half an hour. They were good. But they got better. Wednesday night, I heated some of the leftovers in the toaster over til they were hot -- yum. And the last batch Thursday night made us wish I had made more. (I had cooked a bag I found in the pantry.) So for those considering entertaining for a crowd, I'd say make them when you have time and recrisp them in the oven right before the party. Also, I added a little hot smoked paprika to the plain smoked paprika and next time would probably add more of the smoked. Delicious and totally addictive!

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over 2 years ago Lauren Bayles

Enjoyed your comment/alterations. Can't wait to try. Question: You said you "cooked a bag ... found in the pantry." Were you referring to a bag of dry chickpeas or did I misunderstand?

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about 3 years ago Brsboarder

How long will they last before they start to get soggy?

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about 3 years ago Brsboarder

How would I make these from dried chickpeas? Soak overnight and then directly fry, or overnight, then 1 hour cook and then fry?

I would appreciate any help

My_catering_(2)

about 3 years ago Aliwaks

Definitely cook them, make sure they are cool and dry. I think they will be outstanding with properly cooked chickpeas, bravo for not taking shortcuts.

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over 3 years ago magdance

Delicious! I made them with chick peas cooked from scratch and had no trouble with getting them dry. Just spread on a towel after cooking and leave for an hour or two. I gave them the quick soak (bring to boil and let sit for an hour) and then cooked until soft but not falling apart, about 40 minutes. Also it's fine if you keep the cooked chick peas in the fridge for a few days or a week before drying and frying. Yes, I've eaten a lot of these yummy little guys all by myself while trying this out.

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over 3 years ago jnewberry

1 coarse salt? Is that 1 tablespoon?

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over 2 years ago BocaCindi

It's coarse salt to taste. I found it on another site. It was bugging me too. A Tablespoon sounded like too much. I will be making these very soon.

Dscn4729

over 3 years ago AlizaEss

I have done this in the oven before but never on the stovetop since I hate dealing with all the oil in the frying pan. The oven works well but I'd bet this method gives a better crisp! So versatile and a good party snack that's veggie friendly.

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over 2 years ago Marihada

How do you do them in the oven? Toss with enough olive oil to coat, salt and seasonings, and bake at 400 or so? These look delicious - would love to serve them and the party popcorn with holiday cocktails!

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over 3 years ago ChefDaddy

Very nice!

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over 3 years ago s-chapstick

To avoid the grease thing I read a recipe in a magazine that is almost the same except it used cajun or old bay seasoning's & you bake the chickpeas in a 400* oven for about 20 mins.
They taste wonderful !

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about 4 years ago J-Dizzle

I love chick peas, they are so versatile....I am going to make this on the weekend. Thanks for the healthy snack recipe! Cheers.

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over 4 years ago chez danisse

Mmm. Mmm. Going to stash this one away for later. Thanks.

Gaby_by_sarah

over 4 years ago gabrielaskitchen

Making these for my vegan buddies for superbowl! thanks!

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over 4 years ago BigChiefDogface

You could also smash the chick peas and fry them in little pancakes as appetizers. Serve with a dollop of thick rich yogurt. Thanks for the recipe! Nice...

Deena_cooking

over 4 years ago deensiebat

made them, loved them!

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over 4 years ago friskier

A hit. Somehow turned out much lighter and better than what we had sampled at a pricey tapas place.

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over 4 years ago BonEllen

I made these just now with only chick peas, and tossed w/ paprika & kosher salt. AMAZING! Even the kids love them!

My_catering_(2)

over 4 years ago Aliwaks

Cheese,
Good question, I've never let them sit too long. They tend to absorb alot of oil since they are quite soft.

I suppose you could give them more of a deep fry than a pan fry and that may get them crunchier ( longer lasting) (strain and keep oil for later use , so as not to waste) and do all lemon thyme garlic etc in the last fry..

Another thing to try may be to dry them well then dust with chickpea flour or cornstarch, bit of a change, but the outer layer may retain crunch a bit longer since it has so little moisture.

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over 4 years ago cheese1227

I have served this at 3 dinner parties since it one the prize and I have not yet been disappointed. But what is the secret for keeping them extra crispy? Because of all the popping in the pan, I like to make them ahead of the guests arriving and while they are a 10 right out of the pan, they seem to loose their crunch quite quickly.

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almost 5 years ago lastnightsdinner

Totally addictive - fabulous party fare!

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almost 5 years ago Rohit Mitter

Had a chance to taste these and they are addictive! Great snack...

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almost 5 years ago mariaraynal

I just tried these and they are fabulous! Great cocktail party fare. Be sure to invite others to join you, though, because otherwise you'll risk eating the whole bowl yourself...