Monday, December 26, 2011

Recipe for Smoky Fried Chickpeas

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.