Spiced Fried Chickpeas
Crisp on the outside and creamy on the inside, these pan-fried chickpeas are a satisfying crunchy topping or standalone snack
- MakesMakes about 1 cup
- Cook Time10 minutes
Chickpeas dusted with cornstarch and toasted in a skillet become crisp outside while remaining crispy inside. These crunchy 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).
Don’t forget to pat the chickpeas dry after draining. Wicking away excess moisture will prevent splattering and encourage quicker crisping and browning.
Step 1
In a medium bowl, toss the chickpeas with the cornstarch. Transfer to a fine-mesh strainer and shake to remove excess cornstarch.
Step 2
In 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.
