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Spicy Fried Chickpeas

Spicy Fried Chickpeas created by BarbryT

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

Ready In:
11mins
Serves:
Yields:
Units:

ingredients

  • 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

directions

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

@WeBees
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@WeBees
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"Very easy, crispy nibbles as an alternative to nuts or crispy peas. Epicurious Nov. 07"
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  1. gailanng
    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.
    Reply
  2. BarbryT
    Spicy Fried Chickpeas Created by BarbryT
    Reply
  3. BarbryT
    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.
    Reply
  4. Sudika
    Add a teaspoon of coarsely crushed toasted cumin seeds when srpinkling paprika. Makes it even more to do for.
    Reply
  5. nascarmom
    These were very different. I did like them but found out that I liked the ones that I fried longer. If you don't fry them long enough they are still a bit chewy.
    Reply
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