Description
This Easy Pan Fried Chickpeas recipe delivers crispy, flavorful chickpeas seasoned with a smoky, spicy blend of spices. Perfect as a nutritious snack or addition to salads and bowls, these chickpeas are cooked quickly on the stovetop for a satisfying crunch.
Ingredients
Chickpeas
- 2 cups chickpeas (one 540ml can)
Seasonings and Oil
- 1 tablespoon neutral oil (canola, vegetable, peanut, etc.)
- 1 1/2 teaspoons onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon ground pepper
- 1/4 teaspoon chili powder
Instructions
- Heat the oil: Heat the neutral oil in a frying pan over medium-high heat to prepare for frying the chickpeas.
- Add chickpeas and spices: Add the drained chickpeas and all the spices (onion powder, garlic powder, salt, ground cumin, smoked paprika, ground pepper, chili powder) to the pan and stir well to coat the chickpeas evenly.
- Cook until crispy: Cook the chickpeas for 10-12 minutes, stirring occasionally to allow even browning. The chickpeas should become browned and crispy. If desired, add a drizzle of oil during cooking to increase crispiness.
Notes
- Drain and rinse canned chickpeas well before cooking for best results.
- Use your favorite neutral oil with a high smoke point for frying.
- Adjust chili powder to control heat level.
- These chickpeas make a great protein-packed snack or crunchy salad topping.
- Store leftovers in an airtight container and re-crisp in a dry pan if needed.
