Spicy Fried Chickpeas

Total Time
Prep 5 mins
Cook 6 mins

Very easy, crispy nibbles as an alternative to nuts or crispy peas. Epicurious Nov. 07

Ingredients Nutrition

  • vegetable oil (for deep-frying)
  • 2 (15 ounce) cans chickpeas, drained, rinsed, drained again on paper towels, and patted dry
  • 34 teaspoon smoked hot paprika
  • 34 teaspoon flaky sea salt


  1. In large heavy pot, heat 3 inches oil until deep-fat thermometer registers 375°F Carefully add.
  2. chickpeas and fry until crisp and dark golden, 5 to 7 minutes. Using fine-mesh spider or slotted spoon,.
  3. transfer to paper towel-lined plate. Sprinkle immediately with paprika and salt and serve hot.
  4. (Chickpeas can be made up to 4 hours ahead and stored at room temperature. Rewarm in microwave or broiler before serving.).


Most Helpful

My family ate one or two and then pushed them to the side. One kid said I should have just served regular peas. The crispy exterior in no way disguises a mealy interior. I so wanted this to be something different and delicious, but it just wasn't meant to be.

gailanng December 17, 2008

Very nice. Being somewhat shy about spiciness, I did use 1/2 t smoked paprika and 1/4 t hot paprika, and used fleur de sel for the salt. And I fried them for 7 to 9 minutes...watching them carefully for the last 3 minutes. I will make these again. Great for a treat for vegan friends.

BarbryT September 16, 2008

Add a teaspoon of coarsely crushed toasted cumin seeds when srpinkling paprika. Makes it even more to do for.

Sudika August 06, 2008

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