Pan-Fried Crispy Chickpeas with Lime

By the time you read this I will be somewhere in the air on my way home to Kansas.   I’ve written in the past about my carefully packed snacks for flying.  This time around my airplane snack bag includes crispy chickpeas….

Pan-Fried Crispy Chickpeas with Lime :: Inquiring Chef
I’d read a number of blog posts by professional bloggers that made a case for peeling chickpeas.  I was sold on the benefits, but still I wrote peeling chickpeas off as an activity reserved for people for whom blogging is a full-time job.

But then my friend Katie, who juggles grad school and work, wrote about what she calls game-changing hummus.  The secret to super creamy hummus, as you may already know, is peeled chickpeas.  I decided right then and there that if Katie can find time to peel chickpeas, I can too.

You probably won’t be surprised to hear me now proclaim my love for peeled chickpeas, just like Katie and all those other bloggers before me.  They’re absolutely right – peeling chickpeas is worth the trouble.  If you can carve out 10 or 15 minutes to do it, peeled chickpeas make extra creamy hummus, and in the case of this recipe, extra crispy pan-fried chickpeas.

Peeling Chickpeas :: Inquiring Chef

I’ve now been a chickpea-peeling convert for some time, and this technique seems to make quick work of it.

1) Spread the chickpeas out on half a dish towel.  Fold the remaining half of the dish towel over the top of the chickpeas and gently rub the dish towel over the surface of the chickpeas.  I do this for about a minute and it loosens the peels.

2) Pluck the chickpeas off the towel one-by-one, tossing the peel aside as you go.

3) Transfer the peeled chickpeas to a bowl.

Once they are peeled, when the chickpeas meet hot oil in a pan, the outsides turn deep golden brown and so crisp that they are one of my favorite crunchy snacks.

Pan Frying Chickpeas :: Inquiring Chef

I tossed my chickpeas in a spice mixture that is sweet, salty, and a bit smoky – it’s similar to the spice mixture I use when I roast chickpeas, but I took a great cue from Bon Appétit and finished them with fresh lime.  We always end up eating these straight from the bowl – it’s hard to resist them for much longer.

However, if you can save some, I have a really delicious way to use them that will have to wait until I’m back on solid ground.

Pan-Fried Crispy Chickpeas with Lime
 
Prep time
Cook time
Total time
 
Pan-fried chickpeas that are crisp on the outside and creamy inside. These are great on their own as a snack, or topped with yogurt as vegetarian a side dish.
Author:
Recipe type: Side Dish, Vegan, Gluten-Free
Serves: 4
Ingredients
  • 2 teaspoons smoked paprika
  • 2 teaspoons chili powder
  • ½ teaspoon granulated sugar
  • ½ teaspoon salt
  • ½ teaspoon fresh-cracked black pepper
  • vegetable oil
  • 2 cups chickpeas (from a can or dried chickpeas that have been cooked and cooled) *see note
  • zest and juice from ½ lime
Instructions
  1. In a medium mixing bowl, combine the paprika, chili powder, sugar, salt, and pepper.
  2. Pour enough vegetable oil into a medium saute pan to coat the bottom. Heat over medium-high heat until the oil begins to shimmer. Carefully add the chickpeas to the oil and sauté until golden brown, about 5 minutes. Remove chickpeas from the oil with a slotted and transfer to a plate covered with a paper towel. Allow to cool for a minute and, while still hot, transfer the chickpeas to the bowl with the spice mixture. Toss to coat. Squeeze lime juice and zest over the chickpeas and serve immediately.
Notes
For the chickpeas: Although not at all necessary for this recipe (even unpeeled chickpeas will work great), it is worth the extra time it takes to peel the chickpeas before using them. The best way I've found to do this is to rub them gently with a dishtowel until the peels begin to fall off the chickpeas. Then the chickpeas can be fairly easily plucked out and transferred to a bowl. If you don't have time to peel the chickpeas, it's no problem - just proceed with the recipe. In either case, it is very important to rub them dry with paper or cloth towels before pan frying them so that they quickly get crisp on the outside. This recipe was adapted from Bon Appetit's Fried Chickpeas.
Nutrition Information
Serving size: ½ cup Calories: 215 Total Fat: 6g Saturated fat: 12g Carbohydrates: 41g Sugar: 10g Sodium: 328mg Fiber: 9g Protein: 10g Cholesterol: 0mg

 

Comments

  1. Leigh says

    Cooks illustrated had an easy way to do this. Add 1 1/2 tsp baking soda for a can of chickpeas. Mix. Heat in microwave for 2 mins until hot. Put them in a bowl with water. Shake the chickpeas around with your hands. Do this two or three times with fresh water. Have a safe flight.

  2. Doc Chez says

    These look great, but you have got to try them with green garbanzos.
    Fresh Nature Foods makes a flash frozen fresh product out of the pod ready to use.

    • says

      Miranda – you definitely can! The sugar is not necessary, but you might want to cut back on the salt a bit as well until you taste the final product.

  3. says

    You know, I’ve never had crispy chickpeas get crispy enough for me. It seems the secret is, once again, peeling the little suckers. Dang. I thought I had gotten around that by figuring out chana dal for the hummus, but it seems chickpea peeling is destined to be a part of my life! I can’t wait to try these out :)
    Katie (The Muffin Myth) recently posted..roasted strawberries + yoghurt cakeMy Profile

  4. TL says

    I have never made anything like this, but these were amazing! I decided to short cut the recipe, though, and instead of making the mix of spices per the recipe, I just used sprinkled Tony Chachere Creole Seasoning on them. That seemed to work well and the lime juice gave it a nice flavor.

    • says

      TL – love that idea – great suggestion! Next time I’ll definitely have to try another spice mix – the creole seasoning sounds so good.

  5. says

    I have a bag of chickpeas that someone gave me. I would love to try and roast them and make a crunchy snack but I was wondering if I had to soak these first and then drain, pat dry and roast?

    • says

      Hi Carrie – it’s a great question. I recently switched over to using dried chickpeas and will probably never go back to the canned version, but they do take a bit more work. Dried chickpeas have to be boiled for a good long time to become tender and then they’re ready to be roasted. I wrote a bit more about my method in this post – http://www.inquiringchef.com/2011/03/10/my-new-favorite-thing-spiced-chickpeas/. Good call on the step you mention to pat them dry though – getting them really dry is the best way to insure they come out of the oven nice and crisp. Hope that helps!

  6. Laura says

    I just got done making this recipe it’s veery good. I’am not a big chickpeas fan
    But these are very good.

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