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Friday, January 6, 2012

Recipe for Smoky Fried Chickpeas

Hummus is one of those things you'll always find in our fridge.  But other than that, I'm not a big fan of chickpeas.  I have tried them on salads, in casseroles etc. and I'll eat them but they don't wow me.    These smoky fried chickpeas, however, WOW!

I love everything about them-flavor, texture, and ease of preparation.  Just imagine smoky paprika and chipotle flavored with salt and lime. A little crunch and then a nice creamy chew.  Have I sold you yet?  I adapted this recipe slightly from Bon Appetit.

Yield: 6 servings
Time: 30 minutes


  • 2 cans (15 oz.) chickpeas (garbanzo beans)
  • 6 TBSP olive oil
  • 2 tsp smoked paprika
  • 1 tsp ground chipotle chile
  • 3 tsp grated lime zest
  • Salt (kosher or sea salt)


  • Wash, drain, and pat dry the chickpeas.
  • Remove any loose skins from the chickpeas.
  • Mix paprika and chipotle together. Set aside.
  • Heat 1/2 of olive oil over med-high heat.
  • Cook 1/2 of chickpeas for 8-10 minutes until brown. Remove from pan and drain on paper towels.
  • Wipe out any brown bits and add remaining olive oil to pan.  Heat for 1-2 minutes.
  • Add remaining chickpeas and cook for 8-10 minutes until brown.  Remove and drain on paper towels.
  • Place chickpeas in a bowl, salt liberally and stir in paprika mixture and lime zest.
  • Serve with paper napkins to wipe fingers on.

A new appetizer to add in to the repertoire.  Hope you enjoy!

Printable recipe
Original recipe