Pan-fried crispy spiced chickpeas
Crunchy, smoky chickpeas made in a skillet, no oven needed. Toss them in paprika and cumin while hot and eat them by the handful.
- Prep
- 5 min
- Cook
- 12 min
- Serves
- 2
- Per serve
- 290 kcal
Ingredients
Method
Tip the chickpeas onto a clean kitchen towel and rub them dry. Pick off any loose skins that come away. The drier they are, the crispier they get.
Mix the paprika, cumin, garlic powder, salt and cayenne in a small bowl.
Heat the oil in a large skillet over medium-high heat for 1 minute until shimmering, then add the chickpeas in a single layer; they'll spit, so stand back.
Fry for 10 to 12 minutes, shaking the pan every minute or so, until deep golden and they rattle when you shake the pan. Bite one to check it's crunchy right through.
Lift onto a plate lined with paper towels, then tip into a bowl and toss with the spice mix and lemon zest while still hot. Eat warm.
Tips
- Don't crowd the pan. If yours is small, fry in two batches so they crisp rather than steam.
- They're best within an hour; they soften as they sit. Store any leftovers in an open container.
- Swap the spices for za'atar, curry powder or a pinch of cinnamon sugar.
