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Sep 4, 2009 04:02 PM

Fried Chickpeas Recipe?

Well we having a pantry diner tonight so I thought I'd make some fried chickpeas for an appetizer. I thought I'd toss them with sea salt and fresh rosemary but I'm not sure if I should really fry them or just sautee them in olive oil. Anyone have a recipe?

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  1. Patricia Wells had a recipe where she roasts them in a little olive oil . . . so i guess you could just saute them - rather than deep frying that is. (I assume the latter is what you mean by "really frying".) Or do you mean shallow frying but for a long time? It took a while to get them crispy in the oven, if that helps.

    1. i wouldn't recommend sauteing, they won't get super-crisp, and the insides will probably be mushy. you need to deep-fry or oven-roast.

      you don't really need a "recipe" per se, just toss with whatever seasonings you want and roast on a sheet pan. i do mine on the center rack of a 400 degree oven for 45-55 minutes, and stir them or shake the pan every 10-15 minutes to ensure even roasting.

      1. This is a bit late for dinner this eve, but...

        This is a recipe fo popcorn chickpeas from Jerry Traunfeld of The Herbfarm and Poppy, restos near and in Seattle:

        One can chickpeas
        3 Tbsp olive oil
        1 Tbsp chopped fresh rosemary
        1 Tbsp chopped garlic
        3/4 tsp kosher salt

        Drain and rinse chickpeas, then pat dry. Heat the olive oil over medium-high and cook the chickpease for 5 - 7 minutes, till they get a little darker, shrink a little, and form a crust. Pour the chickpeas back into the colander to drain excess oil then return to the pan and toss with the rosemary, garlic, salt and pepper and heat for a couple of minutes, till the garlic turns translucent.

        1. I get better results dusting the drained chickpeas with flour then deepfrying in peanut oil and evoo blend.

          1 Reply
          1. re: Melanie Wong

            Yes on the flour. Yes on the garlic. Yes on the frying but you don't have to use a ton of oil. I also toast them in a dry pan first (shake it like a polariod) then toss briefly in a small amount of melted butter so the seasonings stick. Impossible to resist.

          2. My method: Wash the canned chickpeas peas water, then dry them on a kitchen towel, deep fry them in hot oil (350-375) in batches until golden-to-dark brown. Cool a bit and add your aromatics or greens/dressing.

            This recipe is similar to how I make it at home (I used canned instead of soaking dried ceci). The recipe comes from the restaurant that inspired me to attempt it at home.

            An alternative (and very tasty) method - add garlic sliced into 1/4" slices just as you add the chickpeas. The garlic should turn into nice garlic chips.

            Some pics: